Serves: 6 - 8
Preparation time: 10 minutes
Cook time: 35 minutes
This creamy fish pie is the perfect dish for those cold winter nights. Tender chunks of cod, salmon and fresh prawns are baked in a buttery white sauce, made with Dromona Butter. Topped with mouth-watering Dromona Cheddar mash, every mouthful of this deliciously comforting dish is worth savouring.
Preheat oven to 180°C (160oC Fan) / Gas Mark 4
For the Cheese Mash
1) Place the potatoes into a large saucepan of cold salted water and bring to a boil. Cook for 15 minutes or until tender, drain well, then return the lid to the pan and allow the potatoes to steam for 5 minutes.
2) Heat the milk and butter in a small pan, then pour over the potatoes and mash. Sprinkle in half the grated cheese and beat with a wooden spoon until smooth. Season with salt and pepper.
For the Sauce
1) Heat olive oil in a saucepan and gently fry the onion and leek until soft. Remove to a plate while you make the sauce.
2) Melt butter in the same pan, then add flour, stirring continuously until a paste forms – this is called a roux. Gradually whisk the milk into the roux until you have a smooth sauce. Cook for 5 minutes, stirring continuously.
3) Return the onion and leek to the sauce and stir in Dijon mustard, salmon, cod, prawns, peas and season with salt and pepper.
To Assemble
1) Pour the fish mixture into a pie dish, Top with cheese mash and sprinkle with remaining cheese. Bake in a hot oven for 15 – 20 minutes until bubbling and golden. Serve with fresh green vegetables.
1 teaspoon olive oil
1 shallot, finely chopped
1 leek, washed, trimmed and finely chopped
500ml milk
50g Dromona butter
50g plain flour
1 heaped teaspoon Dijon mustard
225g salmon fillet, cut into chunks,
225g cod fillets, cut into chunks
140g prawns.
150g frozen peas
Freshly milled salt and pepper
For the Cheese Mash
1kg Maris piper potatoes, peeled and cut in half or quarters
50g Dromona butter
100ml milk
200mg Dromona grated mature cheddar
