Add the haddock and salmon to the stock, pressing them down gently into the simmering liquid. Season to taste and set aside. Pick out the stock vegetables and bay leaf and discard. Such third party cookies may track your use of this website. Cook for 15–20 minutes, or until tender. If your assembled pie has cooled down, it may take longer. 1 Place the potatoes into a pan of salted cold water. Scatter over the langoustines. Top with potato, peaking the surface with the back of a fork, then sprinkle on the cheese.

https://www.goodhousekeeping.com/uk/food/recipes/a553282/luxury-fish-pie Remove from the heat, grate in the Lancashire cheese, taste, season to perfection with sea salt and black pepper and leave to cool. Stir in the flour to form a roux. Spoon into a two-litre baking dish. Cook for 15 minutes, or until soft and sticky, stirring regularly. Loading. Salmon and smoked haddock are perfect partners in this creamy, cheesy fish dish - freeze ahead and thaw for a make-ahead dinner party main.

Be the first to know about our special offers, what's exciting this season and be in with a chance to win fantastic giveaways. For me, this pie is particularly special made around Christmas. Drain, set to one side. Peel the potatoes, cutting up any larger ones so they’re all a similar size, then cook in a large pan of boiling salted water for 15 to 20 minutes, or until cooked through. Instructions.

This dish is a total classic that celebrates them all – please vary your fish choices according to what’s available locally, and at its best. Serves. 9 Cook for 30 minutes or until the top is golden brown.

Serves 6. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Assemble the pie, then cover tightly with a double thickness of foil. Strain the mixture, reserving all the liquid. Drain, and set aside to steam dry for five minutes. Ask your fishmonger to kill it for you, or if you’re happy doing it yourself, place the live lobster in the freezer for 30 minutes, so it’s docile. In another pan, bring the milk to the boil. 1kg fish pie mix, defrosted.

125ml white wine 7 Remove from the heat, add the mustard and parsley. Return to the heat and add the stock, then bring to the boil and simmer for five minutes, stirring, until the sauce is the consistency of Greek yogurt. Leave to stand and infuse for 10 mins or until the fish is just cooked. This is my ideal recipe when I have friends for dinner. Put the strained poaching liquid into a clean pan. In a large, heavy-based saucepan, melt 50g (2oz) butter. Place the fish fillets in a large, wide saucepan and pour over the milk. METHOD. You need to be a subscriber to join the conversation. For the poaching stock, place all the ingredients in a large pan and bring to the boil. Heat the cream, saffron and butter gently in the potato pan, until the butter has melted, then take off the heat and pass the potatoes through a ricer into the pan (or just tip them in and mash). Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately.

2 To make the filling, heat a drizzle of olive oil in a saucepan, add the onion and leeks and sauté for 5 minutes.

If you can’t get hold of any, use giant tiger prawns instead, and replace half of the plain haddock with smoked haddock.

Top with the mash, smooth it down and then mark into a scallop pattern with the tip of a pallet knife, or the handle of a large spoon. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes.

Cook the potatoes in boiling salted water until soft.

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