Serves 4-6 people
750-800g mixed fish (I used, salmon, rockling & rock flathead)
8 large king prawns
3 hard boiled eggs
1 leek, finely chopped
100ml white wine
1 bay leaf
50g butter
40g plain flour
500ml whole milk
2 tsp Dijon Mustard
1 tbsp baby capers
2 tbsp chopped chives
2 tbsp chopped parsley
Salt & pepper to taste
800g - 1kg potatoes boiled whole & pushed through a sieve
100 ml whole milk
50g butter
2 egg yolks
1 tbsp each Dijon & Wholegrain mustard
Salt and pepper to taste
Melt the butter in a pan and soften the leeks. Add the white wine and a bay leaf and reduce till nearly gone, sprinkle over the flour, stir through and cook for a few minutes before adding the milk and stirring till thickened. Add the Dijon mustard, chopped herbs and season. Cover and leave to cool.
Make your mash any way you like, but I cooked my potatoes in the skins whole then pushed them through a sieve for a silky lump free potato. Warm your milk and butter and beat through, then beat in the mustards and egg yolks, adjusting the seasoning if required. Pop into a piping bag, and I bought a large star topped nozzle which creates the lovely crispy ridges.
Hard boil your eggs, peel & quarter. Chop your fish into chunks and stir through the cooled sauce. Pour into your oven proof dish and place your prawns and hard boiled egg quarters alternately over the surface and season lightly. Pipe your mashed potato over the top then drizzle in melted butter. Get into a pre heated oven at 180c for about 40 minutes till bubbling and golden brown all over.
Serve with buttered peas and a single fork.
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