FISHERMANS PIE

THIS IS DELICIOUS WITH SWEET POTATO MASH INSTEAD OF ORDINARY POTATOES, OR TRY USING COOKED SLICED WAXY POTATOES, SUCH AS NICOLA. BRUSH THEM WITH MELTED BUTTER, THEN SPRINKLE WITH GRATED PARMESAN BEFORE BAKING.
500g (1lb 2oz) FLOURY POTATOES, such as KING EDWARD or MARIS PIPER, peeled and cut into chunks 450ml (15fl oz) MILK 100g (3 oz) BUTTER, plus extra for topping SALT and freshly ground BLACK PEPPER 300g (10oz) raw PRAWNS, shells on 400g (14oz) fresh HADDOCK fillets 200g (7oz) un-dyed SMOKED HADDOCK fillets 4 BLACK PEPPERCORNS, lightly crushed 1 BAY LEAF several sprigs of FLAT-LEAF PARSLEY 4 tbsp PLAIN FLOUR squeeze of LEMON juice 2 tbsp DOUBLE CREAM 4 tbsp chopped FLAT-LEAF PARSLEY PREPARATION TIME

25 minutes
COOKING TIME

50 minutes1 hour SERVES 4

1 Place the potatoes in a large saucepan with cold salted water. Boil for 1015 minutes, or until

the potatoes are tender when pierced with a knife; drain well. Mash until smooth, then beat in 150ml (5fl oz) of the milk and 60g (2oz) of the butter. Season to taste with salt and pepper. Set aside.

2 Meanwhile, remove the prawn heads and shells and reserve the shells. Then de-vein the prawns
and set aside.

3 Put the fresh and smoked fish in a frying pan with the remaining milk. Bring to a gentle simmer, and
simmer for 10 minutes, or until the flesh flakes easily. Use a slotted spoon to remove the fish from the pan and set aside. Add the prawn shells, peppercorns, bay leaf, and parsley sprigs to the milk and simmer over a very low heat for 10 minutes. a medium heat. Sprinkle in the flour and cook, stirring, for 1 minute. Remove from the heat. Strain the milk and gradually stir into the butter mixture. Return to the heat and simmer until the sauce thickens, stirring all the time. Stir in the lemon juice and cream, and season to taste with salt and pepper. Stir in the chopped parsley, cayenne, and prawns, and flake in the fish, discarding skin and any bones.

4 Meanwhile, preheat the oven to 220C (425F/Gas 7). Melt the remaining butter in a saucepan over

5 Spoon the fish mixture into the pie dish, top with the mashed potatoes, and dot with a little extra
butter. Place the dish on a baking tray and bake for 2025 minutes, or until the topping is golden and the filling is hot when you test the centre with a knife. Remove from the oven and serve immediately.

Recipe taken from MasterChef Kitchen Bible, 26.00