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Home made creamy fish pie

Jean-Christophe Novelli from Food Uncut
For an easy midweek supper, try Jean- Christophe Novelli`s tasty concoction of fish in chive-speckled sauce with a cheesy potato topping

Home made creamy fish pie

Method

1. Preheat the oven to 200C/gas 6. Cut the fish into chunks. Remove the black intestine running along the backs of the king prawns.

2. Heat 25g of the butter and fry the onion over a gentle heat until softened but not coloured.

3. Stir in the fish and cook for 2-3 minutes (frying the fish with the onion will intensify the flavour).

4. Stir in the chives, then transfer the mixture to a bowl.

5. Boil the potatoes for 20 minutes or so, until tender. Drain and mash until smooth. Beat in 50g of the remaining butter.

6. Gently heat 40ml of the double cream until boiling and add to the potato. Season to taste with salt, white pepper and nutmeg.

7. Melt the remaining butter in a large saucepan over a low heat and add the flour. Cook for 2-3 minutes, stirring constantly.

8. Remove the pan from the heat and slowly add the milk, whisking constantly to prevent lumps.

9. Add the remaining double cream and cook for 2-3 minutes, until smooth and thick. Stir in the mustard powder and season to taste.

10. Place the fish and prawns into an ovenproof dish. Add enough sauce to coat generously.

11. Cover the fish with the mashed potato and scatter the cheese evenly over the top. Bake for 30 minutes, until the pie is hot and the potato is golden. Serve at once.

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Serves: 4

Prep: 25 min
Cook: 1 hr 5 min

Ingredients
225g salmon fillet, skin removed
225g smoked haddock, skin removed
225g raw king prawns
100g Butter
1 medium onion, finely chopped
3 tbsp chopped chives
900g Potatoes, cut into chunks
190ml double cream
salt and freshly ground white pepper
1/2 tsp Nutmeg
1.5 tbsp cornflour
150ml Milk
1 tsp mustard powder
50g mature Cheddar cheese