Fish pie with velouté sauce

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2


By Bryn WIlliams
From Saturday Kitchen

Ingredients

For the prawn stock

  • 250g/9oz prawn shells
  • ¼ onion, peeled and chopped
  • ¼ carrot, peeled and chopped
  • ¼ fennel, trimmed and chopped
  • 1 star anise
  • large pinch fennel seeds
  • 1 tbsp chopped fresh tarragon
  • 75ml/2½fl oz white wine
  • 750ml/1¼ pints fish stock

For the velouté sauce

  • 60g/2¼oz butter, chilled and diced
  • 60g/2¼oz plain flour
  • 625ml/20fl oz prawn stock (see above)
  • pinch of salt
  • 6 grinds of black pepper

For the mashed potatoes

  • 500g/1lb 2oz potatoes, peeled and diced
  • 1 free-range egg yolk
  • pinch freshly grated nutmeg
  • salt

For the fish pie

  • 120g/4½oz smoked haddock, skinned and diced
  • 120g/4½oz salmon, skinned and diced
  • 120g/4½oz large prawns
  • 230ml/8fl oz velouté sauce (see above)
  • 80g/2¾oz mushrooms, chopped
  • 80g/2¾oz peas
  • 1 tbsp chopped fresh tarragon