Creamy fish & leek pie
Give the humble fish pie a flavour boosting makeover with chef Tommy Banks’ version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash
PREP: 20 MINS COOK: 1 HR AND 45 MINS SERVES 4-6
FOR THE MASH TOPPING
1½ kg Rooster or Maris Piper potatoes, unpeeled 200ml double cream
50ml milk
50g grated cheddar
50g grated parmesan
FOR THE FISH PIE MIX
100g butter
3 leeks, thinly sliced
¼ tsp ground nutmeg
1½ tbsp wholegrain mustard 100ml dry white wine or dry vermouth
200ml double cream
½ small bunch chives, chopped
½ lemon, zested and juiced
125g skinless smoked haddock, cut into large chunks 125g skinless salmon, cut into large chunks 125g raw king prawns
1 Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed.
Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and then set aside.
2 While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
3 Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.
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