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- 250g Asda Extra Special Undyed Smoked Haddock
- 200g haddock fillet
- 200g Asda Salmon fillet
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 1 bay leaf
- ½ x 25g pack Asda Cut Flat-Leaf Parsley
- 475ml whole milk
- 200ml fish stock (use a stock cube)
- 900g Maris Piper potatoes (or King Edward Potatoes)
- 100g butter, softened
- 160g pack Asda Cold Water Prawns (or 160g frozen Asda Prawns), thawed
- 50g plain flour
- 50g mature Cheddar cheese, grated
- Green beans, to serve
Pre-heat the oven to 220C/200C Fan/Gas 7. Put the fish in an ovenproof dish with the veg, bay leaf and parsley stalks. Season and add 400ml of the milk and fish stock. Cover and bake for 20 minutes or until the fish flakes easily. Remove from the oven and leave to infuse for 20-30 minutes.
Peel and cut the potatoes into even-sized pieces. Cook in boiling water until tender. Drain, return to the pan, cover and heat gently for 1 minute to dry. Heat the remaining milk with 50g of the butter until hot but not boiling. Add to the cooked potatoes, then mash and set aside.
Break the fish into large pieces, Discard the skin and bones. Strain the milk and reserve. Put the fish in a baking dish with the prawns.
Mix the remaining butter with the flour to make a paste. Heat the strained milk, adding the paste a bit at a time, whisking, until the sauce simmers and thickens. Stir in the parsley and pour over the fish.
Put in an ovenproof dish. Spread the mash on top of the pie. Sprinkle on the cheese and bake for 20-25 minutes, until the top is golden. Remove, stand for 10 minutes, then serve with green beans.