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Fish pie with velouté sauce

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A luxurious fish pie, topped with velvety velouté sauce and creamy mashed potato.

Ingredients

For the prawn stock

For the velouté sauce

For the mashed potatoes

For the fish pie

  • 120²µ/4½´Ç³ú smoked haddock, skinned and diced
  • 120²µ/4½´Ç³ú salmon, skinned and diced
  • 120²µ/4½´Ç³ú large prawns
  • 230ml/8fl oz velouté sauce (see above)
  • 80²µ/2¾´Ç³ú mushrooms, chopped
  • 80²µ/2¾´Ç³ú peas
  • 1 tbsp chopped fresh tarragon