Deconstructed fish pie
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Nut-free
This dish is packed with shellfish and finished with a creamy mashed potato and haddock topping.
Ingredients
For the stock
For the filling
- 30g/1oz unsalted butter
- 1 onion, chopped
- 1 celery stick, chopped
- 1 garlic clove, crushed
- 50ml/2fl oz double cream
- 3 king scallops, shucked and cleaned
- 6 raw prawns, heads removed, shells removed, de-veined
- 200g/7oz brown shrimps
- 1 hard-boiled free-range egg, cut into quarters
- bunch fresh dill, chopped
- 1 tbsp chopped fresh tarragon
- salt and freshly ground black pepper
For the topping
- 50g/1¾oz unsalted butter, melted
- 50ml/2fl oz double cream
- 300g/10½oz mashed potatoes
- 2 free-range egg yolks
- 2 tbsp olive oil
- 2 smoked haddock fillet (200g/7oz each)
Method
To make the stock, discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine, shallot, garlic, thyme and bay in a saucepan. Bring to the boil then cover with a lid and cook for 5 minutes until the mussels open. Strain and keep the liquor. Discard any mussels that remain closed and pick the mussels from the other shells. Set aside the liquor and mussels.
To make the filling, heat the butter in a saucepan and fry the onion, celery and garlic until soft but without colour.
Add the mussel liquor and bring to the boil. Season with salt and pepper and add the cream. Reduce the heat, stir in the shellfish, including the reserved mussels, and the egg but do not boil. Keep warm.
To make the topping, beat the butter and cream into the mash. Remove from the heat and stir in the egg yolks. Transfer to a piping bag and keep warm.
Preheat the oven to 220C/200C Fan/Gas 7.
Colour the smoked haddock in an oven proof frying pan, flesh-side down. Flip over to the skin side and pipe over the mash. Place in the hot oven for 8 minutes.
Just before serving, stir the dill and tarragon into the shellfish filling. Place the haddock and potato on top of the filling and serve.
