Ingredients
For the mash:
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Egg 7.0 pc
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Potatoes 1.7 kg
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Butter 100.0 g
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Whole milk 350.0 ml
For the filling:
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Leeks 150.0 g
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Whipping cream 250.0 ml
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KNORR Paste Bouillon Clear Fish 2 x 1kg (as sold) 15.0 g
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Haddock 350.0 g
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Smoked haddock 350.0 g
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Cooked prawns 350.0 g
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Cheddar cheese 75.0 g
Preparation
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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.
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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.
