- Serves: 6
- Cook Time: 40 minutes
- Prep Time: 30 minutes
- Effort: medium
- 225 g monkfish tails
- 225 g salmon
- 100 g smoked salmon
- 225 g raw king prawns, eeled and deveined
- 900 g potatoes, ut into chunks
- 75 g butter
- 190 ml double cream
- black pepper
- 1 1/2 tbsp plain flour
- 150 ml milk
- 3 tbsp chopped parsley
- 225 g streakylardons of bacon
1. Set the oven to 200°C/gas 6.
2. Cut the monkfish and salmon fillet into chunks. Slice the smoked salmon into strips. Remove the black intestine running along the backs of the king prawns.
3. Boil the potatoes until tender and mash until smooth, and then stir in 50g of the butter. Gently heat up 40ml of the double cream until boiling and add to the potato. Season to taste with salt and freshly ground black pepper.
4. Melt the remaining butter in a large saucepan over a low heat and add the flour. Cook for 2-3 minutes, stirring constantly.
5. Take the pan off the heat, add the milk and beat well to prevent lumps. Add the remaining double cream and simmer for a couple of minutes. Now stir in the parsley, season to taste and add the fish. Take off the heat and pour into an ovenproof dish.
6. Cover with the mashed potato and fluff up with your fork.
7. Bake for 30 minutes, until the pie is well heated through and the potato golden.
8. While the pie is baking, fry the bacon in a hot frying pan until crisp and golden brown.
9. When the pie is cooked, remove from the oven and sprinkle over the bacon and the chopped parsley.
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