Cheesy Fish Pie
prep 40 min
cook 30-35 min
What you need...
- 400g raw salmon, skin removed
- 500ml semi skimmed milk, plus a little extra for the pastry
- 120g tender stem broccoli, washed, trimmed and halved
- 150g cooked prawns
- Small bunch of dill, chopped
- Small bunch of parsley, chopped
- 50g butter
- 50g flour, plus a little extra for dusting
- Salt and pepper
- 1 tsp english mustard
- 130g Cathedral City Mature Cheddar, grated
- Ready rolled puff pastry
- A little milk for brushing
- Optional: 1 tsp capers, chopped
- Optional: 4-5 small gherkins, chopped
- 25x25cm oven proof dish
What you do...
- Add the salmon to a pan with the cold milk, cover with a lid and bring to the boil. Cook the fish for 5 minutes and then turn off the heat and continue poaching in the hot milk for 10 minutes.
- Meanwhile, bring a separate pan of water to the boil and blanch the broccoli for 1 minute, drain and add to the oven dish. Add the prawns, (capers and gherkins if you wish) and chopped herbs to the dish and mix.
- With a slotted spoon remove the salmon from the milk (reserving the liquid) and flake the meat into the dish in generous chunks.
- In a deep saucepan melt the butter and, when liquid, stir in the flour and heat for 2 minutes. Add the warm poaching milk a little at a time whisking until smooth and thick. Season with salt, pepper and mustard. Add the Cathedral City, stir well, and pour over the fish and vegetable mixture. Pre heat the oven to 200F/180C/gas 6.
- Sprinkle a little flour over a clean work surface and roll out the pastry to 1 cm thick. Drape the pastry over the oven dish making sure you have at least a 3cm overhang around all the edges. Trim any excess and cut the remaining pastry into fish shapes for fun.
- Brush the pie with milk, and then place the pastry shapes on top, brush again and place in the oven for 30-35 minutes until the pastry is golden and puffed and the insides piping hot. Serve straight away with buttery mash and more green veggies.
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