Howth Fish Market Pie

Ingredients

Serves 4

Pie Filling

• 250g x Smoked Haddock Fillet (Skin on Scaled & Pin Boned) 200g x Cod Fillet (Skin on Scaled & Pin Boned)
• 100g x Raw King Prawns (Peeled & Deveined) 500ml x Full Fat Milk
• 2 x Leeks Chopped & Washed 1 x White Onion
• 1 x Bay Leaf
• 1 x Tbsp Olive Oil
• 3 x Tbsp Plain Flour
• 50g x Butter (For the Sauce)
• 25g x Butter (For the Potato Crust) 3 x Whole Cloves
• 50g x Frozen Peas
• 1 x Whole Lemon (Grated Zest Only)
• 1 x Tbsp Flat Leaf Parsley Finely Chopped

Potato Crust

• 1kg x Potatoes cut into even sized pieces 50g x Butter
• 3 x Tbsp Warmed Full Fat Milk 100g x Crème Fraiche
• Pinch of Ground Sea Salt & Ground Pepper

Method

• Boil 1 x Pot of salted water to blanch the green Vegetables.
• Boil or steam potatoes until tender. Drain excess water from the potatoes and mash together the Butter, warm Milk and Crème Fraiche. Season to taste with Salt and Pepper, set aside and keep warm.
• Heat the Milk in a Large Saucepan, then add the Cod and Smoked Haddock Fillets to the pan. Cut the Onion in Half keeping the root. For one Onion half stud the Bay Leaf with the Whole Cloves and place into the pan with the Milk and Fish.
• Bring the Milk to the boil then reduce heat to a gentle simmer until the fish is fully cooked (5-7 Minutes).
• Finely dice the remaining White Onion and Leeks. Heat the Olive Oil and Butter in a medium sized frying pan and slowly cook the Onion and Leek until soft (not browned).
• Remove the cooked Fish from the Milk and set aside (keep warm), leave remaining Milk in the Pan.
• Add the Flour into the Frying Pan containing the Onion and Leek and cook out for 1 minute, stirring constantly. Slowly add the warmed Poaching Milk to the Pan one ladle at a time, stirring well after each addition. Once all the Milk has been added continue to heat the sauce until thickened and Flour taste has been cooked out. Taste the Sauce and adjust Seasoning with Salt and Pepper to taste.
• Remove Skin from warmed Fish and break into even sized pieces.
  Fold Fish Pieces into the Sauce and add the King Prawns and Peas to the mixture.
• Place the Fish mixture into an ovenproof Pie dish and top with the Parsley and Lemon zest.
• Add the Potato mixture to the top of the Fish mix being careful to evenly spread the Mash across the dish. Use a fork to create a rough patterned texture on top.
• Dot the remaining Butter across the top of the Potato crust and place in the oven for 25-30 minutes until golden brown.

To serve:

Pair with Tender stem Broccoli, Baby Carrots and Chilled Southern Hemisphere White Wine. Enjoy!