Preparation time:

less than 30 mins

Cooking time:

over 2 hours


Serves 2


To make the prawn stock, preheat the oven to 200C/180C Fan/Gas 6.

Place the prawn shells, onion, carrot and fennel on a baking tray and scatter over the star anise, fennel seeds and tarragon. Roast in the oven for 15 minutes or until vegetables are just tender.

Transfer the roasted ingredients to a saucepan and add the wine and fish stock. Bring to the boil and then reduce to a simmer for 20 minutes. Pass the stock through a sieve and set aside.

To make the velouté sauce, melt the butter in a small saucepan until foaming but not browning. Stir in the flour gradually and mix until the flour is fully incorporated. Cook out until a roux is formed. Add the prawn stock a little at a time, mixing until smooth with no lumps before adding more stock. Season with the salt and pepper. Bring the mixture slowly to the boil, stirring continuously, and then simmer for 20–30 minutes or until a smooth sauce is formed. Remove from the heat and leave to cool.

Place the potatoes in lightly salted water and bring to the boil. Cook for 15–20 minutes, or until tender. Drain thoroughly. Add the egg yolks and nutmeg and mash together.

Preheat the oven to 180C/160C Fan/Gas 3. Lay the fish and prawns in a deep baking dish and top with the mushrooms, peas and tarragon. Pour over the velouté sauce, top with the mash and bake in the oven for 30–40 minutes.

Mushrooms-sweat them off, no colour whatsover, then add the frozen peas, need to get all the excess water out. Mushrooms give the pie an earthy taste. Fish pie consists of smoked haddok, salmon and prawns. In a pan, roast vegetables, tarragon stalks, fennel, star anise, glass of white. Add the prawn shells, roast them all off. Cover with water and cook for 40 mins. (Get the sweetness out of the bones).

Velouté Sauce

Equal amounts of butter and flouur. Cook thatout(Classic Roux). Ladle the stock to the sauce. Cook it out -result- beautiful, thick, rich sauce. Incorporate a little bit of stock at a time-no lumps). Bring to boil--> needs to cook out. cook the flour and butter out. Sauce is now thick. Let mixture cool, now add cream. Important - sauce is NOT hot.
[add three egg yolks to your mashed potatoes, nutmeg, butter and cream]
Add the mushrooms and peas to the base of the dish(the reason being is if for any reason you want to put this on the stove to heat up, the fish is not directly in contact with the heat). Now layer the fish into the dish. Add thick sauce. Now pipe mashed potatoe on top.
Cook time: 40 mins | 170degree preheated oven.
Fish Pie with Veloute Sauce
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