Transfer to a pie dish, top with mashed potato, and make nice fork grooves across the surface. Bake for 20-30 minutes until golden and crisp.
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Ingredients
- shallots 2, sliced
- leek 1, sliced
- garlic 2 cloves, sliced
- white wine 300ml
- peas 200g (optional)
- double cream 150ml
- pollack or firm white fish 150g, cut into chunks
- smoked haddock 150g, cut into chunks
- salmon 150g, cut into chunks
- queen scallops or king prawns 150g
- flat-leaf parsley chopped to make 1 tbsp
- Pernod 1 tbsp
- mashed potato 500g
Method
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Step 1
Heat the oven to 180c/fan 160c/gas 4. Gently sweat the shallots and leek in a little butter until soft, add the garlic and cook for a couple of minutes. Add the wine, and reduce by ⅔. Add the peas (if using) and the cream and bring gently to a simmer. Add the fish, parsley and pernod and season.
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Step 2
Transfer to a pie dish, top with mashed potato, and make nice fork grooves across the surface. Bake for 20-30 minutes until golden and crisp.
