- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 MSC labelled smoked haddock fillets, (about 250g), skinned
- 125 g pollock fillet
- 150 g MSC labelled lemon sole fillets
- 400 g King prawns, raw and peeled
- 1 kg mussels
- 1.5 litres milk
- 10 button mushrooms, sliced
- handful frozen peas
- 1 tbsp chopped parsley
For the sauce
- 150 g butter
- 125 g plain flour
- 300 ml Riesling wine, such as Cono Sur Riesling
- 1 kg potatoes, made into mash
- 75 g grated cheddar cheese
Tips and Suggestions
Try serving your fish pie with Cono Sur Riesling.
If you are unsure about the fish you are buying, check out the Marine Stewardship Council website.
1. For the fish: preheat the oven to 180C/160C fan/gas 4. Remove any skin and all the bones from the haddock, pollock and sole. Cut the fillets into large chunks and place in a wide based pan along with the king prawns and mussels.
2. Cover the fish with milk and bring the pan slowly to a simmer. Remove the pan from the heat and carefully spoon out all the chunks of fish. The flesh will be very delicate so try and keep it together.
3. Reserve the milk for use in the sauce.
4. Put the cooked fish and prawns in a pie dish.
5. Take the mussel meat out of the shells and add to the pie dish. Discard the shells.
6. Add the sliced mushrooms, peas and parsley to the dish and gently distribute so that all the pie ingredients are mixed evenly.
7. For the sauce: melt the butter and add the flour. Cook together for 2 minutes.
8. Gradually add the reserved milk simmering all the time.
9. When all the milk is added, pour in the wine and take off the heat. The sauce should be fairly thick.
10. Pour over enough sauce into the pie dish to cover the fish and give the dish a shake to allow the sauce to spread out.
11. Prepare some mashed potato and pipe or spoon the mash over the fish and sprinkle on the grated cheese.
12. Bake in the preheated oven for about 20 minutes until the mash is golden brown.
Recipe provided by Cono Sur wines
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