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Yummy fish pie

Recipe by Antony Worrall Thompson

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Antony cooked this for Malcolm Hebden who lives near a fishmongers which he passes on a regular basis. Looking through the window, he's always tempted but would never think of buying fish as he just wouldn?t know what to do with it. He said he'd like Antony to show him how to make a fish pie to tuck into after a long, hard, tiring day.

Serves 8

Ingredients

450g (1 lb) undyed smoked haddock fillet
450g (1 lb) cod fillet
600ml (1 pt) milk
140g (5 oz) unsalted butter
55g (2 oz) plain flour
115g (4 oz) peeled prawns
4 hard boiled eggs, peeled and roughly chopped
4 tblsp parsley, chopped
675g (1½ lb) potatoes , peeled, boiled and mashed
4 tblsp double cream

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Method

Pre-heat oven to 200°C/400°F/Gas Mark 6.
Put haddock and cod in a saucepan, pour over milk.
Bring to the boil over a medium heat and cook for 8 minutes. Remove from heat and allow to cool.
Once cool, strain off the milk into a bowl and reserve for later. Flake the fish, removing the skin and any visible bones.
In a heavy-bottomed saucepan, heat a third of the butter, melt slightly and add the flour. Cook for 3 minutes over a low heat (being careful not to burn) then add the reserved milk gradually, beating all the time. Season to taste.
Fold the fish into the white sauce with the eggs, prawns and parsley. Check the seasoning and pour the mixture into a pie-dish.
Beat the remaining butter and cream into the mashed potato. Cover the fish with the mash, fluff the top with a fork. Dot the top of potato with extra butter and bake in the oven for approximately 30 to 40 minutes, until heated through.