Smoked fish and prawn pie

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 13
Servings 6
Time

Ingredients

  • 1
    kg
    smoked haddock
  • 625
    ml
    milk
  • 2
    sprigs dill
  • 500
    g
    prawns, shelled and deveined
  • 60
    g
    butter
  • 85
    ml
    cake flour
  • 125
    ml
    fish stock
  • 30
    ml
    flat-leaf parsley
  • 30
    ml
    horseradish cream
  • 30
    ml
    lemon juice
  • salt and freshly ground black pepper
  • 4
    potatoes, peeled, cooked and sliced
  • 30
    g
    butter
 

Method

 
Place the fish, milk and dill in a deep frying pan.
Cover and poach for eight minutes.
Add the prawns and leave to cool; then drain, keeping the poaching liquid.
Melt butter in a saucepan.
Add cake flour and stir for one minutes.
Remove from the stove and whisk in the poaching liquid and the stock.
Return to the stove and cook, stirring, until the sauce thickens.
Flake the fish and add to the sauce with the prawns.
Add the parsley, horseradish cram and lemon juice and season.
Spoon the mixture into an ovenproof dish, top with potato slices and spread over butter.
Grill until golden brown.
 

Read more on: poach  |  fish/seafood  |  grill  |  sauté
 

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