Simple Fish Pie with Peas- Marco Pierre White recipe video

Uploaded by KnorrRecipes on 06.01.2011

Simple Fish Pie with Peas
This is a classic fish pie without the complications of making a fish sauce. I don’t think
a fish pie is a fish pie without smocked haddock. Nice, big, flaky chunks of it.
'1. Pre-heat oven to 220°C, Gas Mark 7. 2. Cook the potatoes in boiling water until
soft, then mash or pass through a sieve or potato ricer.
3. Check the fish for bones, cut it into chunks and place in the bottom of a large ovenproof
dish with the prawns. 4. Pour the cream into a pan, crumble in the
Knorr Fish Stock Cube and bring to the boil, whisking to dissolve the cube. Pour over the
fish. 5. At the same time, blanch the leek in boiling
water for 1 minute, just to soften it a bit. Drain and immediately add to the fish. Sprinkle
with the chopped eggs and cheese. 6. Bring the milk to the boil and add to the
potatoes. Stir in, then add the egg yolks and stir to combine. Don’t season your potatoes,
as we already have seasoning in the cream. 7. Fork over the top of the dish and place
in a pre-heated oven for 20 minutes, depending on your oven, and let it rest (it will continue cooking). Glaze over with a bit of
melted butter. 8. For the peas, add butter and water to the
pan. Once it emulsifies, crumble in the Knorr Vegetable Stock Cube and heat gently. Once
the butter is
and the stock cube dissolved, add the peas and cook for 5-6 minutes.
9. Add the chopped herbs and a splash of olive oil. Transfer to a large serving dish and
top with remaining herbs if you want.'