Salmon Fish Pie
A superb salmon pie with potatoes, cod, prawns and leek.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Fillet | Main | Poach | Less than 30 minutes |
Ingredients
- 500g skinned salmon fillet
- 500g skinned cod or haddock fillets
- 100g butter
- 1 small onion or leek, chopped
- 40g plain flour
- 300ml hot milk
- 1 bay leaf
- cayenne pepper
- 15g fresh parsley, finely chopped
- 200g large peeled prawns
- 750g boiling potatoes
- 150ml milk
- 6 spring onions, finely sliced
- 100g smoked salmon, chopped
- salt and freshly ground black pepper
- green vegetable, such as broccoli, to serve
Method
1. Place the fresh fish in a wide pan, season and add water to come just below the top of the fish. Simmer gently for 7-10 minutes until the fish is just cooked. Remove the fish to a plate and flake into bite-sized pieces. Reserve the cooking liquor.
2. Melt 40g butter in a pan and cook the onion or leek gently for 5 minutes without browning. Stir in the flour, cook for 1 minute, then gradually stir in the hot milk, whisking to make a smooth sauce. Finally, stir in 300ml of the fish cooking liquid. Add the bay leaf and simmer very gently for 15-20 minutes, stirring frequently. Add a little more liquid if the sauce seems thick. Season, add a pinch of cayenne, then stir in the parsley. Arrange the cooked fish and prawns in a baking dish. Pour over the sauce.
3. Cook the potatoes in boiling water until tender. Drain them, then mash well. Heat the milk, remaining butter and the spring onions together in a small pan until boiling, then beat into the potatoes with the smoked salmon. Season well with black pepper. Spoon the potato mixture over the fish and smooth down. Cook at 190C/375F/gas mark 5 for 30-35 minutes until the top is golden brown and the sauce is bubbling. Serve the pie with a green vegetable such as broccoli.
