Traditional British Fish Pie
By: Hayley Edwards ...
Published: Monday, March 8, 2010 - 4:54am

Ingredients




250 grams white fish such as haddock
250 grams salmon
80 grams raw prawns
55 grams butter
1 leek, sliced
30 grams flour
300 ml  double cream
125 ml milk
2 Bay leaves
2 tablespoons parsley, chopped roughly
2 hard boiled eggs, chopped
salt and freshly ground black pepper
750 grams floury potatoes

Preparation

1 Preheat oven to 200C. 2 Cook the potatoes in boiling water until soft, then mash with the milk and butter 3 Check the fish for bones, cut it into chunks and place in the bottom of a large ovenproof dish with the prawns. 4 Pour the cream into a pan and slowly bring to the boil, add the bay leaves, and leave to infuse for a few minutes 5 Blanch the leek in boiling water for 1 minute, just to soften it a bit. Drain and immediately add to the fish. Sprinkle with the chopped eggs. Season with salt and pepper and the chopped parsley 6 Pour the warmed cream over the fish and fork over the mashed potatoes. Glaze over with some melted butter. 7 Cook for about 20 minutes, remove and leave to rest for about 10 minutes