On a cold day there’s not much better than a bake like this: creamy, comforting and of course topped with crispy potato. We have used coley and prawns but feel free to experiment with whatever fish you like as it’s a great base for experimenting.
The parsley and peas add a lovely fresh to an otherwise rich mixture, and the potatoes add a bit of texture. As you know we love fish pie and mashed potato works really well but it’s nice to mix it up and do something different.
We have used coley in this recipe as it is in season, ling would also work well in this recipe. Organic farmed prawns are the most sustainable option, and are a great quality, so it’s worth seeking them out.
Ingredients (this bake serves 2):
- 100g king prawns
- 200g firm white fish – we used coley
- 50g frozen peas
- Bunch of chopped parsley
- 4 large potatoes (we used Maris Piper)
- 20g of plain flour
- 1 bay leaf
- 20g butter
- 225ml milk
- Teaspoon of olive oil
- Seasoning to taste
- Preheat the oven to 180C.
- Start off by heating the milk with the bay leaf. Don’t boil the milk it just needs to be a very gentle simmer.
- Chop the fish into large chunks and add to the milk and poach for two minutes.
- Add the prawns and leave on a gentle simmer for a further five minutes.
- Remove from the heat and drain the milk, reserving as you will use for the sauce mix.
- In a saucepan add the butter and melt.
- Add the flour and stir until you have a paste like mixture. Slowly add the milk, whisking as you go.
- Repeat until all of the milk has been used and the mixture is thick enough to coat the back of a spoon.
- Add the frozen peas and parsley to the mixture and season to taste.
- Add the fish and prawns to the mix and then place in a baking dish.
- Peel and finely slice the potatoes and arrange on top.
- Brush the potato with olive oil and bake for 20-25 minutes until the potato is cooked and golden brown.