Smoked fish and prawn pie

Fairlady
6 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

1.00 kg haddock — smoked
625.00 ml milk
2.00 fresh dill — sprigs
500.00 g prawns — shelled and deveined
60.00 g butter
85.00 ml flour — cake
125.00 ml stock — fish
30.00 ml fresh Italian parsley
30.00 ml creamed horseradish
30.00 ml lemon juice
0.00 sea salt and freshly ground black pepper
4.00 potatoes — peeled, cooked and sliced
30.00 g butter
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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.



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