- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 10 minutes
- Effort: medium
- 500 ml fish stock
- 500 g skinned fish fillets, (mixture of salmon and monkfish)
- 12 king prawns, peeled and deveined
- knob butter
- 4 shallots, finely chopped
- 125 ml dry white wine
- 125 ml Noilly Prat vermouth
- 2 sprigs tarragon
- 250 ml double cream
- 8 quail's eggs
- 200 g new season peas, blanched
- 2 tsp freshly chopped tarragon
For the topping:
- 1 kg Desirée potatoes
- 2 egg yolks
- large pinch hot sweet paprika
1. Pre-heat oven to 200C/gas 6.
2. Bring the fish stock to the boil in a large pan. Add the fish and prawns and simmer until they are just slightly undercooked. Remove with a slotted spoon to a pie dish, reserving the poaching liquor.
3. Melt the butter in a pan over a medium heat. Add the shallots and cook until softened. Turn up the heat and add the wine and Noilly Pratt. Boil until reduced by half.
4. Pour in half of the fish poaching liquor and add the tarragon sprigs and reduce by half again. Stir in the cream and simmer until the sauce is the consistency of pouring cream. Season the sauce and strain.
5. Meanwhile, boil the quail eggs for 2 minutes. Cool under running cold water then peel and put in the dish with the fish. Scatter over the blanched peas and chopped tarragon and pour over the sauce.
6. For the topping: peel the potatoes and cut them into equal chunks. Cook in boiling water until tender. Mash with the egg yolks and season.
7. Spoon the mash over the pie dish and sprinkle with some paprika. Bake for 30 minutes until golden and bubbling.
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