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Brudenell News and Blog

31st March 2014

James' Fish Pie

Enjoy a delicious fish pie, here is James' favourite recipe.

Fish pie(makes 4)

250g boneless/skinless white fish cut chunky
250g boneless/skinless salmon cut chunky
200g cocktail prawns
50ml double cream
pinch salt
Pinch cracked pepper

Bechamel sauce
450 ml milk, warm
½ small onion peeled
50g butter
50g plain flour
1 cloves garlic
1 bay leaf
8 cloves
Sprig of thyme
5 scrapes nutmeg

Pin the bay leaf to the onion using the cloves, melt the butter with the garlic, thyme and onion, add the flour and cook on a gentle heat for 2-3 minutes, gradually add the warm milk ladle at a time, and cook out for 7-8 minutes until there is no ‘floury’ taste, add the nutmeg and pass through a fine sieve.

Mix the Bechamel sauce with all the ingredients and place in 4 bowls (a cereal sized bowl is ideal)

Mashed potato
6 large potatoes (weighing approximately 2kg together) baked in their skin until tender in the middle,(roughly 1 hour @ 160 oc) whilst hot cut them in half, scoop out the flesh and mash, allow to cool slightly then place on top of your pies

Bake the pies at 160oc for about 20-30 minutes until the top is golden and the middle piping hot

Serve with seasonal vegetables like I have or a side salad/garlic bread