Smoked Haddock Fish Pie

Preheat the oven to 200°C/400°F, Gas Mark 6

Melt half the butter in a large saucepan and cook the leeks for 2-3 minutes until soft. Stir in the flour and cook for 1-2 minutes. Remove from the heat; gradually stir in the milk. Return to the heat and cook stirring until the sauce has thickened.

Stir in the prawns and seasoning. Place half the sauce into a pie dish; add the fish and spoon over the remaining sauce.

Top with the sliced potatoes and dot with the remaining butter. Season with the pepper.

Place the dish on a baking sheet and bake for 35-40 minutes.

Serve with a selection of green vegetables.

4 x 92g smoked haddock portions

125g (4oz) cooked peeled prawns (optional)

55g (2oz) butter

1 leek, sliced

30g (1oz) flour

300ml (10 fl oz) milk

black pepper

3 large potatoes, peeled, par-boiled and sliced

The recipe is from:
Alex Spink & Sons
24 Seagate
DD11 1BJ Arbroath
[email protected]

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