|Cod fish||150 Gram|
|King prawns||100 Gram, cooked|
|Haddock||150 Gram, smoked|
|Double cream||50 Milliliter|
|Parsley||1 Tablespoon, chopped|
|Mashed potato||150 Gram (for topping)|
|Nutmeg||To Taste (use as per taste)|
|Bay leaf||1 Medium|
|Thyme sprig||1 Medium|
|Parsley stalks||6 Medium|
|Plain flour||50 Gram|
|Sea salt/Pepper||To Taste|
1) Wash, dry and roughly chop the parsley.
2) Wash the bay leaf, thyme and parsley stalks and place into a large sauté pan.
3) Pre-heat the oven to 180°C (Gas Mark 4).
Preparing the cod and collecting the milk:
4) Add the peppercorns, milk, the cod and smoked haddock and bring gently to the boil over a medium heat.
5) Turn down the heat to allow it to simmer for about 4 minutes until the fish is just cooked.
6) Remove the fish from the pan using a fish slice and place on a clean plate and allow it to cool.
7) Pass the milk through a fine sieve into a clean saucepan and save to make the sauce later.
Preparing the egg:
8) Hard boil the egg, refresh under cold running water, then shell and cut it into quarters lengthways and put aside with cover.
Preparing the potato mix:
9) Prepare a nice fluffy mash potato mix without butter or milk and grate in a touch of fresh nutmeg and mix.
Cooking the cod, prawn and egg:
10) When the fish is cool enough to handle, flake it between your fingers into a clean bowl, removing any skin and bones.
11) Cut the prawns into half across the middle (if they are too big) and add to the fish.
12) Place the collected milk back onto a low heat to warm.
13) In another clean saucepan gently melt butter over a low heat and using a wooden spoon, stir in the flour to make a roux.
14) Allow to cook for a few moments to cook out the flour and then slowly add the milk a little at a time to make a nice sauce.
15) Add the cream, seasoning to taste, chopped parsley and hardboiled egg and allow it to cool completely.
Baking the pie:
16) Spoon the fish mixture into an ovenproof dish, leaving enough space to add the mashed potato.
17) Fit a star tube into a piping bag, spoon in some of the mash potato and neatly pipe the potato over the top of the fish pie.
18) Place the fish pie on a baking tray and place in the pre-heated oven until it is piping hot and the top is a golden brown.
19) Remove the fish pie from the oven and divide the fish pie between warmed plates and serve.
Calories 308 Calories from Fat 122
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 2.4 g11.9%
Trans Fat 0 g
Cholesterol 87.5 mg29.2%
Sodium 185.7 mg7.7%
Total Carbohydrates 31 g10.2%
Dietary Fiber 2.6 g10.5%
Sugars 2.3 g
Protein 17 g33.9%
Vitamin A 14.7% Vitamin C 26%
Calcium 7.2% Iron 5%
*Based on a 2000 Calorie diet