Fish and Prawn Pie
Never tried creating this sort of dish before, so thought I would give it a go for Singapore National Day back in 2013 – a long time ago for sure. But the recipe is a cracker, and I think you’ll agree it looks damn good too. So here comes my Fish and Prawn Pie.
I think I ended up spending more on the ingredients for this dish than Singapore did on its fireworks this year. The pie also definitely lasted longer than the fireworks. Ha Ha…
I didn’t taste this one either, as you know me and things fish oriented. So informed guessing from yours truly to knock something up that tasted good for my family of fish lovers. According to the gang it was delicious, so now it is over to you to have a go and you decide for yourself. Have to say though it smelt absolutely delicious – Fish and Prawn Pie.
This will make a pie big enough for 4-6 easily;
- 3 firm white fish fillets;
- 12 peeled & deveined prawns;
- 8-10 chopped potatoes (I used white, washed potatoes with the skins on);
- 5 finely chopped garlic cloves;
- 3 pots of double cream (yep 3);
- 3 tablespoons of Dijon wholegrain mustard;
- 2 lemons worth of lemon juice;
- A handful of chopped dill;
- 2 hard boiled eggs;
- Good pinch of salt and cracked black pepper;
- Some fresh grated parmesan cheese; and
- If needed some corn starch mixed with cold water to thicken the gravy.
Get the spuds on the boil until they are soft. Basically when you can poke with a fork, and the fork can come out easily. Add a knob of butter, a good pinch of salt and pepper and about 3 tablespoons of cream. Mash those bad boys up and when smooth add in the lemon juice and stir through – yep lemon juice in the mash (trust me on this one – it comes out amazing). That’s your topping for Fish and Prawn Pie done.
In a pan or wok pour the two tubs of double cream, add the chopped garlic and bring to the boil stirring all the time. You do not want the cream to burn. Turn down the heat and add in the Dijon mustard, prawns and fish and let it slowly bubble away until the fish and prawns are cooked through – the prawns will puff up and turn pink. Add a pinch of salt and pepper, and the dill and stir through. That’s your Fish and Prawn Pie filling done.
Here’s the ‘if needed…” bit. You want this to be a thick and creamy sauce, not too liquid. So if it is too liquid, simply stir in some corn starch that you have dissolved in cold water and that should thicken it up right away.
Put the filling in to a baking or pie dish. Spoon on the mash potato and level it with a fork. You literally want this to cover the creamy filling. Then turn over the fork and drag across the mash potato to create little ridges, and then sprinkle on top the parmesan. Only a light covering.
Oven on to 200 degrees and pop this in for about 10-20 minutes – basically when the cheese and mash potato has browned nicely. Serve straight from the dish.