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Ingredients:
- 450g Regal Skinned & Boned Haddock Fillet, fresh or defrosted
- 125g Regal Boned Smoked Haddock, skinned or 1 x Regal Smoked Basa Fillet, defrosted
- 200g Regal Raw King Prawns, defrosted and shelled
- 1 x 500g pack Jus Roll Puff Pastry
- 1 large Potato, peeled and par boiled
- 40g Butter
- 1 Onion, finely sliced
- 400ml Dry Cider
- 50g Plain Flour
- 3 tbsps Crème Fraîche
- Good handful frozen Peas
- 2 tbsps chopped Parsley
- Salt & freshly ground Black Pepper
- 1 Egg, beaten
Method:
- Preheat oven to 200°C/ Gas Mark 7.
- Chop the fish into bite sized pieces.
- Melt the butter in a pan and gently sauté the onions until tender. Then add the flour and cook until it forms a smooth paste. Gradually stir in the cider and continue stirring over the heat until the sauce thickens.
- Remove the sauce from the heat and stir in the crème fraîche, then gently add the fish, prawns, parsley and peas. Season to taste and allow to cool.
- Slice the potatoes and layer into the base of a large pie dish.
- Spoon the sauce/fish mixture into the dish on top of the potato slices.
- Roll out the pastry and cut a lid for the pie; use the excess trimmings to make a pastry border for the pie dish rim. Use the beaten egg to attach the border to the pastry lid and flute or pinch the edges for decoration. Brush again with beaten egg to glaze and bake for 35-40 minutes or until golden brown.
Serves 6
