- September 2004
- Serves 4
- Takes 30 minutes to make and 20 minutes to cook
This fish pie includes an indulgent mix of seafood and fish and is topped with fluffy King Edward potatoes – perfect!
- Dairy-free recipes
- 8.7g (1.3g saturated)
- 51g (4.1g sugars)
- 1.5kg King Edward potatoes
- 200g undyed smoked haddock
- 150g lightly smoked salmon fillet
- 250g cod loin
- 600ml unsweetened soya milk or full fat cow’s milk
- 1 bay leaf
- 200g queen scallops
- 150g cooked prawns
- 2 tbsp cornflour
- ¼ tsp cayenne pepper
- 3 tbsp finely chopped fresh chives
- 2 tbsp olive oil
- Preheat the oven to 200°C/fan180°C/gas 6. Cut the potatoes into even-sized chunks and cook in a large saucepan of boiling water for about 20 minutes, until soft.
- Meanwhile, remove any skin from the haddock, salmon and cod and cut into bite-sized chunks. Heat 500ml of the soya milk in a large pan to just below boiling point and add the bay leaf. Reduce the heat until the liquid is barely moving, then poach the fish for 3 minutes. Add the scallops and poach for a further minute. Using a slotted spoon, transfer the seafood to a 20 x 25cm ovenproof dish and scatter over the prawns.
- Mix the cornflour with 4 tablespoons of water in a small bowl to make a smooth paste. Add to the poaching liquid and whisk for 3-5 minutes over a gentle heat until the sauce is thickened and smooth. Stir in the cayenne pepper and pour over the fish, then scatter over the chives.
- Drain the boiled potatoes and return to the pan. Add the remaining soya milk and the olive oil. Season and mash until free of lumps. Spoon evenly on top of the fish and smooth with a fork. Bake for 20 minutes until the potatoes are golden.
Queen scallops are the small, sweet sort, that come without their coral. They go particularly well with smoked fish.
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