Fish-Prawn Pie
Fish-Prawn Pie
Ingredients
- 500ml (2 cups) milk
- 1 brown onion, quartered
- 2 dried bay leaves
- 2 sprigs fresh thyme
- 6 peppercorns
- 350g firm white fish fillets (such as ling, hapuka, barramundi, flathead)
- 300g smoked cod, skin and bones removed
- 50g butter
- 2 sticks celery, chopped
- 1 large carrot, peeled, chopped
- Fronds from 1 fennel bulb
- 2 garlic cloves, crushed
- 2 tbsp Pernod (or 1/4 cup white wine)
- 40g (1/4 cup) plain flour
- 250g green prawns, peeled, deveined
- 1/4 cup chopped fresh chives
- 1 tbsp chopped fresh tarragon
- 1 tbsp finely grated lemon rind
- 1 tbsp lemon juice
- 20g butter, extra, finely chopped
Mashed potato topping
- 1kg desiree potatoes, peeled, coarsely chopped
- 85g butter
- 85g (1/3 cup) sour cream
- 80ml (1/3 cup) pouring cream
- Pinch freshly grated nutmeg
Instructions
- 1
For the mash, place potato in a large saucepan. Cover with cold water. Season with salt. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until very tender. Drain well. Return to pan. Add butter, sour cream, pouring cream and nutmeg. Mash with a potato masher until smooth.
- 2
Meanwhile, place the milk, onion, bay leaves, thyme and peppercorns in a deep frying pan over medium-low heat. Bring to a gentle simmer. Add the combined fish. Poach for 3-4 minutes or until fish is just cooked through. Remove fish with a slotted spoon. Transfer to a plate. Strain poaching liquid through a sieve into a jug and reserve. Discard solids.
- 3
Preheat oven to 200C/180C fan forced. Heat butter in a large saucepan over medium heat. Add celery, carrot, fennel fronds and garlic. Cook, stirring occasionally, for 4 minutes or until vegetables are soft. Add Pernod. Simmer for 2 minutes or until almost all evaporated. Reduce heat to medium-low. Add the flour. Cook, stirring, for 30 seconds. Gradually stir in reserved poaching liquid. Simmer, stirring often, for 5 minutes or until thickened slightly. Remove from heat. Add the prawns, chives, tarragon, lemon rind and juice. Season. Coarsely flake the fish. Add to pan. St
- 4
Spread mash over pie. Sprinkle with extra butter 85g butter . Bake for 15-20 minutes or until bubbling and golden.
