Golden top fish pie
Creamy and delicious with buttery mash, this fish pie will soon become a firm family favourite
What you need:
- 450ml (3/4 pint) Gold Top Milk
- 500g (1lb) mixture of haddock and salmon fillets, in whatever proportion you like
- 1-2 bay leaves
- A small bunch of parsley
- 25g (1oz) butter
- 25g (1oz) (2 tablespoons) plain flour
- 150g (5oz) peeled, raw prawns
- 2-3 tablespoons fresh chopped parsley
- Salt and freshly ground black pepper
For the topping:
- 1 kg (2 1/4lb) floury potatoes e.g. Maris Piper
- 25g (1oz) butter
- Good pinch saffron threads
- 1.5 litre dish (2 1/2pint) ovenproof dish (or individual portion ramekins)
What you do:
- Pour the Gold Top milk into a frying pan that has a well-fitting lid. Add the whole pieces of haddock and salmon, skin side up, the bay leaves and some parsley stalks. Cover and place over a medium heat until the milk just comes to the boil. Turn the heat down to low and simmer gently for 5 minutes. Take the pan off the heat, leave it 5 minutes then take the fish with a draining spoon, onto a plate. Strain the milk into a measuring jug.
- Meanwhile peel the potatoes, cut into even-sized chunks and put into pan. Pour over enough boiling water to cover, then half cover with a lid and cook for 20 minutes or until tender.
- Set the oven to Gas Mark 7 or 220°C. Melt the butter in a small pan, add the flour, and beat well to make a smooth paste. Gradually add all but 150ml (1/4pint) of the warm milk, stirring well to make a smooth sauce. Cook the sauce for a couple of minutes.
- Add the raw prawns, parsley and seasoning to taste. Skin the haddock and salmon, check for bones. Add large flakes of fish to the sauce. Stir in carefully then spoon into the dish.
- Add the saffron threads to the milk left in the jug. Drain the potatoes well, put them back in the pan and dry them off for half a minute over the heat. Add the saffron milk and the butter and seasoning. When the milk boils and the butter has melted, take the pan off the heat and mash the potatoes well.
- Spoon the mash over the fish in the dish. Put the dish on a baking sheet and cook for 20-25 minutes until piping hot. Serve with greens.
The pie could be grilled to brown the mash, for speed.
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Gold Top milk comes exclusively from Jersey and Guernsey herds owned by a British co-operative of dairy farmers. The quality of milk is unsurpassed, being rich, creamy, golden in colour and perfect for adding a touch of magic to almost any dish. What’s more it is naturally high in protein and calcium which are essential for maintaining good health.
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