Serves 8 - 10
bunch of fresh mint
4lb 8oz of new potatoes, scrubbed
2 bulbs of fennel, tops reserved, bulbs finely sliced
olive oil
2 knobs of butter
3 leeks, trimmed, washed and finely sliced
1/2 fresh red chilli, deseeded and finely sliced
1/2 glass white wine
2 tsp English mustard
2 fresh bay leaves
1lb 5oz salmon fillet, skinned and pin boned
1lb 5oz smoked haddock, skinned and pin boned
7fl oz single cream
juice of 1 lemon
5 1/2oz Parmesan cheese, freshly grated
Pick the mint leaves from the stalks and put them to one side. Add the stalks to a large pan of salted boiling water with the potatoes and cook for 10 mins or until they are tender.
Pop the leafy fennel tops on a plate and put them in the fridge with your mint leaves until later. Heat the oven to 200, 180 fan, gas mark 6. Add a good lug of olive oil and a knob of butter to an appropriately sized casserole pan, add the leeks, fennel bulbs and chilli, then season. Cook for 10 mins or until the veg have softened., then add the white wine, mustard and bay leaves.
Cook the wine away then take the pan off the heat. Slice the fish into 1 inch pieces and sprinkle them into the pan with the prawns. Stir in the cream, lemon juice and Parmesan, then carefully season.
Drain the potatoes, discarding mint talks, then pop them back into the pan with some butter, olive oil and seasoning. Finely chop the min leaves, add them to the pan, then use a masher to crush the potatoes to a chunky, not smooth, mash. Spread this over the pie so you get a nice rough covering of potato, then place in the oven for 35 mins, or until golden brown, bubbling and looking delicious. Once cooked, let the pie cool slightly then serve in the middle of the table with the reserved fennel leaves on top.
Tips
I used new potatoes and normal potatoes for the mash. I also bought a fresh fish pie mix from Morrisons, saves lots of time and having to mess about skinning and deboning the fish. I didn't use mint as I'm not keen on mint flavours. I used chilli flakes instead of buying a full pack of chillies when I only needed one.
It was a really nice, tasty pie, loved the fennel in it and Joshua finished every last scrap. I froze all the remaining pie for Joshua's meals over the next few weeks.
bunch of fresh mint
4lb 8oz of new potatoes, scrubbed
2 bulbs of fennel, tops reserved, bulbs finely sliced
olive oil
2 knobs of butter
3 leeks, trimmed, washed and finely sliced
1/2 fresh red chilli, deseeded and finely sliced
1/2 glass white wine
2 tsp English mustard
2 fresh bay leaves
1lb 5oz salmon fillet, skinned and pin boned
1lb 5oz smoked haddock, skinned and pin boned
7fl oz single cream
juice of 1 lemon
5 1/2oz Parmesan cheese, freshly grated
Pick the mint leaves from the stalks and put them to one side. Add the stalks to a large pan of salted boiling water with the potatoes and cook for 10 mins or until they are tender.
Pop the leafy fennel tops on a plate and put them in the fridge with your mint leaves until later. Heat the oven to 200, 180 fan, gas mark 6. Add a good lug of olive oil and a knob of butter to an appropriately sized casserole pan, add the leeks, fennel bulbs and chilli, then season. Cook for 10 mins or until the veg have softened., then add the white wine, mustard and bay leaves.
Cook the wine away then take the pan off the heat. Slice the fish into 1 inch pieces and sprinkle them into the pan with the prawns. Stir in the cream, lemon juice and Parmesan, then carefully season.
Drain the potatoes, discarding mint talks, then pop them back into the pan with some butter, olive oil and seasoning. Finely chop the min leaves, add them to the pan, then use a masher to crush the potatoes to a chunky, not smooth, mash. Spread this over the pie so you get a nice rough covering of potato, then place in the oven for 35 mins, or until golden brown, bubbling and looking delicious. Once cooked, let the pie cool slightly then serve in the middle of the table with the reserved fennel leaves on top.
I used new potatoes and normal potatoes for the mash. I also bought a fresh fish pie mix from Morrisons, saves lots of time and having to mess about skinning and deboning the fish. I didn't use mint as I'm not keen on mint flavours. I used chilli flakes instead of buying a full pack of chillies when I only needed one.
It was a really nice, tasty pie, loved the fennel in it and Joshua finished every last scrap. I froze all the remaining pie for Joshua's meals over the next few weeks.
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