Luxury Salmon and Prawn Fish Pie
A luxury classic fish pie recipe using Knorr Professional Clear Fish bouillon to give a real depth of flavour to the sauce.
Fish/Seafood
Autumn
Winter
Summer
Spring
Main courses
Ingredients
Luxury Salmon and Prawn Fish Pie
−
+
£111.39
For the mash:
Egg
/pc
7.0 pc
0%
Potatoes
/kg
1.7 kg
0%
Butter
/g
100.0 g
0%
Whole milk
/ml
350.0 ml
0%
For the filling:
Leeks
/g
150.0 g
0%
Whipping cream
/ml
250.0 ml
0%
KNORR Paste Bouillon Clear Fish 2 x 1kg (as sold)
/g
15.0 g
0%
Haddock
/g
350.0 g
0%
Smoked haddock
/g
350.0 g
0%
Cooked prawns
/g
350.0 g
0%
Cheddar cheese
/g
75.0 g
0%
/
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
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.
