Smoked haddock and prawn pie
This variation on a fish pie is substantial and filling plus the smoked haddock adds a depth of flavour to the overall dish. Serves 6.
INGREDIENTS
750ml plus 3 tablespoons semi-skimmed milk 500g smoked haddock 1 bay leaf 1 large leek, halved lengthways and sliced 550g potatoes, peeled and cut into slices 3 tablespoons cornflour 85g watercress, stalks removed 100g shelled prawns 50g mature Cheddar cheese, coarsely grated Salt and pepper
METHOD
Pour the 750ml milk into a wide frying pan. Add the haddock and bay leaf and simmer for 5 minutes or until the haddock is just cooked.
Leave to cool, then peel off the skin and break the flesh into large flakes. Set aside. Strain the milk and reserve 600ml, and the bay leaf.
Cook the leek in the frying pan for about 10 minutes with the reserved milk and bay leaf.
Cook the potatoes until they are just tender but not breaking up. Drain. Preheat the oven to 190C/170C fan assisted, gas mark 5.
Discard the bay leaf from the leeks then mix the cornflour with the remaining 3 tbsp cold milk to make a smooth paste. Add to the leek mixture and cook gently, stirring, until slightly thickened.
Take the pan from the heat and stir in the watercress. Season then add the flaked haddock and prawns and place into an ovenproof dish.
Arrange the potato slices on top of the fish mixture, overlapping them slightly. Sprinkle with the cheese, and season to taste. Bake for 25–30 minutes or until the potatoes are turning golden.
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