Salmon Recipes .net

• Home
• Find A Recipe
• Posh Fish Pie

Posh Fish Pie

Recipe Information

Ingredients

• 375g lightly smoked salmon fillets
• 20g pack flat leaf parsley, chop ½ the pack finely
• 1 onion, sliced
• 150ml white wine
• 100ml skimmed milk
• 750g King Edward or Maris Piper potatoes, peeled and cut into equal size chunks
• 50g butter
• 6 x 15ml spoons double cream
• 25g plain flour
• 1 JS fish stock cube, made up to 200ml with boiling water
• 125g large cooked peeled prawns
• 200ml tub creme fraiche
• zest of 1 lemon
• salt and freshly ground black pepper
• ½ x 200g pack fine green beans

Method

Preheat the oven to 190°C, 375°F, Gas Mark 5.

Place the salmon fillets in a large frying pan, add half the pack of parsley the sliced onion and pour in the wine and milk. Poach gently for approximately 8 minutes until the fish flakes to the point of a knife. Reserve the fish liquor.

Meanwhile, cook the potatoes in lightly salted boiling water until soft, drain and mash with 25g butter, cream, chopped parsley and seasoning. If necessary add a little milk to achieve a soft consistency, then put to one side.

Flake the fish, removing any skin and bones.

Melt the remaining 25g butter in a small saucepan, stir in the flour and cook gently stirring continually for 30 seconds. Remove the pan from the heat and gradually stir in the strained reserved liquid and fish stock. Return the pan to the heat, while continuing to stir, bring to the boil until the sauce thickens and becomes smooth.

Stir in the flaked salmon, prawns and creme fraiche into the sauce with the zest of lemon. Spoon the mixture into a shallow 20 x 30cm ovenproof dish. Spread the parsley mash over the top and cook in the oven for 15 minutes or until heated through.

Serve with freshly cooked fine green beans.