Name: Decadent fish pies
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6
Ingredients: 1.5 kilogram floury potatoes (such as sebago), peeled and chopped; 150 gram butter; 1 to 1 1/2 cup milk; 1 bunch chives, chopped; salt and ground white pepper; 1 tablespoon olive oil; 2 leeks, white part only, sliced; 1 fennel bulb, trimmed and chopped; 3 teaspoon thyme leaves; 2 1/2 tablespoon plain flour; 1/2 cup white wine; 1/2 cup brandy; 1 1/2 cup fish stock; 1 cup cream; 1 1/2 tablespoon chopped dill; 2 tablespoon lemon juice; 400 gram salmon, skin and bones removed, cut into 3cm pieces; 400 gram perch, bones removed, cut into 3cm pieces; 300 gram raw lobster tail meat (from 375g tail with shell), cut into 3cm pieces; 12 scallops without roe

Ingredients

1.5 kilogram floury potatoes (such as sebago), peeled and chopped

150 gram butter

1 to 1 1/2 cup milk

1 bunch chives, chopped

salt and ground white pepper

1 tablespoon olive oil

2 leeks, white part only, sliced

1 fennel bulb, trimmed and chopped

3 teaspoon thyme leaves

2 1/2 tablespoon plain flour

1/2 cup white wine

1/2 cup brandy

1 1/2 cup fish stock

1 cup cream

1 1/2 tablespoon chopped dill

2 tablespoon lemon juice

400 gram salmon, skin and bones removed, cut into 3cm pieces

400 gram perch, bones removed, cut into 3cm pieces

300 gram raw lobster tail meat (from 375g tail with shell), cut into 3cm pieces

12 scallops without roe

Method

1.Preheat oven to 220°C (200°C fan-forced). Bring saucepan of salted water to boil, cook potatoes for 15 to 20 minutes, until tender. Drain well and return to pan over low heat. Cook for 2 minutes to evaporate any remaining water. Remove from heat.

2.Beat potatoes with electric mixer, adding 100g of butter and beating until smooth. Add 1 cup milk and beat until light and fluffy. Add more milk if potatoes seem too dry. Stir through chives and season well with salt and white pepper.

3.Heat olive oil and remaining butter in saucepan over medium high heat. Cook leek, fennel and thyme with a pinch of salt for 8 minutes, until tender but not coloured. Sprinkle over flour and cook for a further 2 minutes,: add wine and brandy. Cook for 3 minutes, to evaporate alcohol. Add stock and stir for 3 minutes, until thickened. Remove from heat.

4.Stir in cream, dill and lemon juice. Gently fold through seafood. Season to taste and spoon into ramekins. Place on baking tray.

5.Dollop spoonfuls of mash on top of each ramekin, bake for 20 minutes until potato is golden and seafood is cooked. Serve.

You can buy frozen lobster tail meat form many seafood stores – simply defrost it in the fridge overnight. It’s a great way to make these pies really special without having to spend a fortune. If you don’t want to use lobster, replace it with 12 medium peeled, deveined prawns.
Note

Woman's Weekly Food

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Ingredients

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