Luxury Salmon and Prawn Fish Pie

Name: Luxury Salmon and Prawn Fish Pie
Yield: 10
Ingredients: 7.0pc Egg; 1.7kg Potatoes; 100.0g Butter; 350.0ml Whole milk; 150.0g Leeks; 250.0ml Whipping cream; 15.0g KNORR Paste Bouillon Clear Fish 2 x 1kg (as sold); 350.0g Haddock; 350.0g Smoked haddock; 350.0g Cooked prawns; 75.0g Cheddar cheese

Luxury Salmon and Prawn Fish Pie – recipe

A luxury classic fish pie recipe using Knorr Professional Clear Fish bouillon to give a real depth of flavour to the sauce.

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For the mash:

Egg 7.0 pc
Potatoes 1.7 kg
Butter 100.0 g
Whole milk 350.0 ml

For the filling:

Leeks 150.0 g
Whipping cream 250.0 ml
KNORR Paste Bouillon Clear Fish 2 x 1kg (as sold) 15.0 g
Haddock 350.0 g
Smoked haddock 350.0 g
Cooked prawns 350.0 g
Cheddar cheese 75.0 g

Elderly care

Main courses

Autumn

Summer

Fish/Seafood

Traditional British

Winter

Spring

A luxury classic fish pie recipe using Knorr Professional Clear Fish bouillon to give a real depth of flavour to the sauce.

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Preparation

For the mash:
- Boil 5 of the eggs for 6 minutes then remove and allow to cool then peel and roughly chop and set aside until needed.
- Peel and diced the potatoes.
- Place the potatoes into a saucepan and cover with cold water then cook until soft.
- Heat the butter and 100ml milk together in a saucepan.
- Once the potatoes are cooked then pass through a ricer and beat in the butter, milk and remaining egg yolks then spoon into a piping bag and set aside.
For the filling:
- Slice and wash the leeks.
- Pre-heat oven 180°C
- Pour the milk and cream into a saucepan and bring to a simmer then whisk in the Knorr Professional Clear Fish Bouillon.
- Add the leeks and cook for 1 minutes then remove from the heat.
- Dice the fish and place into serving dish along with the prawns, eggs, and cheese.
- Pour over the cream mix then pipe the mash on top.
- Bake in the oven for 40 minutes or until golden.