A wonderful soul-warming traditional fish pie with fennel and cider for a twist on the classic.
Ingredients
- 750g mashed potatoes
- 2 egg yolks
(Mix these two together)
- 300ml white sauce
- 1 onion – diced
- 1 stick celery – diced
- 1 carrot – diced
- 100ml dry cider
- 1 bulb fennel – diced
- 2 tablespoons chopped parsley
- 150g smoked haddock cut into chunks
- 150g salmon cut into chunks
- 150g prawns
- 50g grated parmesan
White sauce
- 300ml milk – warm
- 100g butter
- 100g flour
Method
- Heat a saucepot, gently cook the onion, carrot, celery and fennel, add the cider, simmer for 3mins, add the white sauce, fish and parsley. Season. Place in ovenproof dish, spoon over the mashed potato. Sprinkle parmesan on top.
- Place in oven at 180degrees C for 25-30min until mash is golden.
- For the sauce: Heat a sauce pan over low heat and melt the butter, slowly add the flower and cook for 4/5min, add warm milk, whisk and cook for a further 5/6 mins. Season with sea salt and pepper.
