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–+ servings
fish pie

Superb Fish Pie

Bryn Williams
Bryn William's fish pie from his restaurant at Porth Eirias
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine 🇬🇧 British
Servings 2
Calories 977 kcal
How Difficult Easy

Ingredients
  

For the prawn stock

  • 250 g prawn shells
  • ¼ onion peeled and chopped
  • ¼ carrot peeled and chopped
  • ¼ fennel trimmed and chopped
  • 1 star anise
  • 1 pinch fennel seeds
  • 1 tbsp fresh tarragon chopped
  • 75 ml white wine
  • 750 ml fish stock

For the velouté sauce

  • 60 g butter chilled and diced
  • 60 g plain flour
  • 625 ml prawn stock see above
  • 1 pinch salt
  • 6 grinds Freshly ground black pepper

For the mashed potatoes

  • 500 g potatoes peeled and diced
  • 1 free-range egg yolk
  • 1 pinch freshly grated nutmeg
  • salt

For the fish pie

  • 120 g smoked haddock skinned and diced
  • 120 g salmon skinned and diced
  • 120 g large prawns
  • 230 ml velouté sauce see above
  • 80 g mushrooms chopped
  • 80 g peas
  • 1 tbsp fresh tarragon chopped

Instructions
 

  • To make the prawn stock, preheat the oven to 200°C/180°C Fan/Gas 6.
  • Place the prawn shells, onion, carrot and fennel on a baking tray and scatter over the star anise, fennel seeds and tarragon. Roast in the oven for 15 minutes or until the vegetables are just tender.
  • Transfer the roasted ingredients to a saucepan and add the wine and fish stock. Bring to the boil and then reduce to a simmer for 20 minutes. Pass the stock through a sieve and set it aside.
  • To make the velouté sauce, melt the butter in a small saucepan until foaming but not browning. Stir in the flour gradually and mix until the flour is fully incorporated. Cookout until a roux is formed. Add the prawn stock a little at a time, mixing until smooth with no lumps before adding more stock. Season with the salt and pepper. Bring the mixture slowly to a boil, stirring continuously, and then simmer for 20–30 minutes or until a smooth sauce is formed. Remove from the heat and leave to cool.
  • Place the potatoes in lightly salted water and bring to a boil. Cook for 15–20 minutes, or until tender. Drain thoroughly. Add the egg yolks and nutmeg and mash together.
  • Preheat the oven to 180°C/160°C Fan/Gas 3. Lay the fish and prawns in a deep baking dish and top with the mushrooms, peas and tarragon. Pour over the velouté sauce, top with the mash and bake in the oven for 30–40 minutes.

Nutrition

Calories: 977kcalCarbohydrates: 89gProtein: 65gFat: 38gSaturated Fat: 18gFiber: 12gSugar: 7g
Keyword British, fish, pie
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