OCEAN PIE

Pescatarian

The fromage frais gives this dish a fresh, slightly sharper flavour than the usual fish pie. If you prefer, use the same quantity of milk instead.

 

Serves 2

  • 500g (1 lb) potatoes, peeled and cubed
  • knob of butter
  • 2 tablespoons milk

For The Filling

  • Large fillet of smoked haddock or cod weighing about 250g (8 oz)
  • 60g (2 oz) prawns
  • knob of butter
  • 1 tablespoon flour
  • 150 ml (¼ pint) milk
  • 4 tablespoons natural fromage frais
  • 30g (1 oz) frozen peas, thawed
  • 1 tablespoon chopped fresh parsley
  • seasoning

Method

  1. Preheat the oven to 200C, 400F, Gas 6. Cook the potatoes in boiling water for 10-15 minutes until tender. Drain well and mash with the butter, milk and a little seasoning.
  2. Meanwhile, gently poach the fish fillet in boiling water for 5 minutes. Drain, carefully remove the skin and lake into bite-sized chunks. Arrange the fish, prawns and peas in the base of a deep heatproof dish.
  3. To make the sauce, heat the butter in a small saucepan and when melted, add the flour. Stirring continuously, for 1 minute. Gradually add the milk, beating until is all incorporated. Bring to the boil, toss in the parsley and season to taste.
  4. Pour the sauce over the fish and then top with mashed potato. Bake for about 25 minutes until golden. Serve with broccoli or another green vegetable for a hearty meal