For 4 servings you will need:
- 450g White Fish, diced
- 250g Salmon, diced
- 100g Fresh prawns
- 800ml Veloute (see below for recipe)
- 150g Garlic & Parsley breadcrumbs
- 600g Mash potato
First make the veloute (or white sauce) for the Pie
Place 600ml Milk, 300ml water, teaspoon of fish boullion, pinch of salt & half teaspoon of crushed garlic in a pot and place on full heat and whisk well. When the pot is just at boiling point (be careful here not to let it boil over as it can “split” the milk) add a tablespoon of roux (oil & flour in equal measure mixed to a paste) and whisk it well for a couple of minutes and leave to cook for a further 5 minutes to allow the flour to cook out (add more roux at this point if you think it needs more thickening). Add 100 ml of dry white wine and whisk well and cook on a low heat for a further 2/3 minutes.
To finish the Seafood Pie:
- Heat a little oil in a non-stick pan and put in Place fish in so that all pieces are touching the base of pan….don’t overload the pan or the fish will stew….you may need to do this in batches. Once the diced fish has a nice golden colour from the pan add enough veloute to coat the fish….cook for 1 minute and transfer to oven dish…repeat this process with rest of fish.
- Cover fish with mash (piping bag is a cheffy way of doing this but spreading it out rusticly is prefect)
- Thinly spread garlic & Parsley breadcrumbs (see recipe below) on the mash and place in 180C oven for 8 minutes
- Serve with dressed salad or fresh vegetables
Garlic & Parsley breadcrumbs:
Melt 100g of butter in a small pot along with a tablespoon of crushed garlic. Add 2 tablespoons of chopped parsley (curly or flatleaf) and mix well. Finally add 300g of bread crumbs and mix well