- 500ml vegetable or fish stock
- 500g skinless salmon fillets
- 500g skinless pollock fillets
- 300g raw or cooked prawns (see tip)
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 175g frozen peas, defrosted
- small bunch dill, chopped
- 200g green beans, chopped
- 300ml /½ pt white wine
- 200ml double cream
- 1 heaped tbsp cornflour
For the topping
- 1½ kg new potatoes, larger ones halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- small bunch spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 140g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 1 bunch chives, chopped
Heat the stock in a small pan and add the salmon and pollock. Simmer gently for 5 mins, then turn off the heat and leave to sit for 5 mins more. Remove the fish, keeping the stock, and flake into large chunks, removing bones as you go. Spread onto the base of 1 large or 2 smaller overnproof dishes with the prawns, peas, dill and green beans.
Pour the wine, reserved stock and cream into a pan and simmer to reduce a little. Mix the cornflour to a paste with 1 tbsp of the sauce and whisk back into the sauce, simmering until thickened. Pour over the fish and veg and leave to cool a little while you make the topping.
Boil the potatoes in salted water until tender, about 10-15 mins. Drain and steam-dry for a few mins, then return to the pan with the olive oil, spring onions and half the cheese and chives. Season, crush lightly with a fork or potato masher, then spoon over the fish. Sprinkle on the remaining cheese and chives.
To eat straight away, heat oven to 220C/200C fan/gas 7. Cook for 25-30 mins until the topping is golden and filling bubbling. To freeze, allow pies to cool completely, then wrap well and freeze. Defrost fully overnight and cook as above, just adding 10 mins to the cooking time. Or cook from frozen: cover with foil and cook at 180C/160C fan/gas 4 for 1 hr 45 mins, then remove foil and turn up to 220C/200C fan/gas 7 for 45 mins more, ensuring it is piping hot before serving.
Freeze aheadIf you're freezing ahead and want to use frozen prawns, follow the recipe but omit the prawns. Layer the fish, veg and sauce, then freeze it separately from the potato crush. Defrost untopped pie and crush, then scatter the frozen prawns over the pie, top with the potato crush, then bake as above.