Holiday Luxurious Fish Pie
|Old potatoes||900 Gram, peeled|
|Whole milk||600 Milliliter|
|Haddock fillets||400 Gram|
|Salmon fillets||260 Gram|
|Smoked haddock||275 Gram|
|Cooked peeled prawns||175 Gram (King Prawns)|
|Cheddar cheese||100 Gram, grated (Mature Cheddar Cheese)|
|Olive oil||1 Tablespoon|
|Spinach leaves||400 Gram|
|Ground black pepper||To Taste|
|Plain flour||4 Tablespoon|
# Preheat the oven to 200C/Fan 180C/ Gas Mark 6. Cut the potatoes into large chunks, place in a large pan and cover with cold water. Add a good pinch of salt, then bring to the boil and simmer for 10-15mins or until tender. Drain in a colander then return to the pan. Add the 50g butter, then mash the potatoes until lump free, use a fork to whisk until lightly and fluffy.
# Meanwhile, place the fish fillets skin side up in a large non-stick frying pan, cover with milk, add the bay leaf and peppercorns. Bring to the boil, cover with a lid or baking tray and simmer for 6mins until the fish is just tender and flaking. Carefully lift the fish from the milk and place in a large ovenproof dish. Use a knife and fork to remove any skin and bones, then break the fish into large flakes. Stir in the prawns.
# Heat the oil in a large pan, add the spinach leaves cramming them into the pan, cover and cook for 4 mins, stirring occasionally or until the leaves are wilted. Season well with salt and pepper. Drain in a sieve to remove any excess liquid
# Strain the milk into a medium pan, add the remaining butter and flour. Slowly bring the milk to the boil, whisking with a balloon whisk until the sauce boils and thickens. Season to taste and stir in half the cheese.
# Scatter the spinach on top of the fish. Pour over the sauce, then top with the mashed potatoes, loosely spooning them over so they form a crumbly layer. Scatter the cheese over. Place on a baking tray and bake for 25-30mins or until the top is golden.