Generous chunks of fish in a very creamy sauce created with a couple of secret ingredients, flat-topped with buttery mash and a crisp garnish.
629
29g
17g
46g
10g
4g
39g
1.9g
Warmth 25g of the margarine in a shallow dish and sizzle the shallot for 2 mins. Include the prawn heads, shells and smoked haddock skin and trimmings, turn up the warmth and cook for 5 mins until the point that they begin to darker. Toss in the sound and star anise, at that point sprinkle in the pernod if utilizing and after that the wine. Come everything down until essentially dissipated, at that point pour more than 1 liter of drain and sprinkle in the vegetable bouillon. Stew everything for 15 mins, kill the warmth, smash the shells with a potato masher and strain into a container.
Get out the container and soften 60g of margarine, mix in the flour so you have a sandy glue and cook for 2 mins on a low warmth. Step by step blend in the enhanced drain, at that point the crème fraîche, and stew delicately to make a thick sauce. Season to taste. Kill the warmth and tenderly overlap through all the fish and prawns, tricks and lemon juice. Rub into a substantial buttered preparing dish.
Heat oven to 220C/200C fan/gas eight. Bring the potatoes to the boil in a very massive pan of water, add the eggs and simmer for eight minutes. Scoop out the eggs, place in a very bowl of cold water to chill, then peel, divide and push into the sauce. Drain the potatoes and mash with the remaining milk and butter. unfold or pipe the mash over the pie. Sprinkle with gruyère and/or crush over crisps. place the pie on a baking receptacle and cook for thirty five minutes till golden and simply effervescent over. Leave to take a seat for a minimum of ten minutes before consumption with buttered spinach, peas or watercress.
