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Luxurious fish pie
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Total Time:
2 hours 20 minutes
Celebrate the best of British fish with this classic, festive pie that showcases a variety of fresh catches from local waters. Perfect for the holiday season.
Ingredients:
  • 1 x 1.5 kg whole live lobster from sustainable sources
  • 600 ml semi-skimmed milk
  • 1 onion
  • 1 large carrot
  • 1 bulb of fennel
  • 1 leek
  • olive oil
  • 50 g unsalted butter
  • 2 tablespoons plain flour
  • 2 teaspoons English mustard
  • 150 ml Prosecco
  • 50 g Lancashire or Cheddar cheese
  • 75 g Red Leicester cheese
  • 2 kg Maris Piper potatoes
  • cayenne pepper
  • 200 g seasonal greens such as kale, cavolo nero, chard
  • 1 kg mixed fish fillets and seafood such as smoked haddock, scallops, salmon, bass, gurnard, lemon sole, skin off, pin-boned, from sustainable sources
  • 10 raw peeled king prawns from sustainable sources
Instructions:
  • Purchase the lobster on the day of cooking. Have your fishmonger prepare it for you, or freeze the live lobster for 30 minutes to make it calmer. Cook the lobster by placing it headfirst into a large pot of boiling water for 8 minutes. Let it cool, then carefully halve it and remove the meat to a bowl, saving the claws for decoration or adding the meat to the bowl. Crush the lobster shells and simmer in the same pot with milk for 15 to 20 minutes for added flavor. In a casserole pan, cook chopped onion, carrot, fennel, and leek with oil and butter until soft. Add flour, mustard, and Prosecco, then mix in the milk until silky. Stir in grated Lancashire cheese, season, and let cool. Boil potatoes until cooked, then mash with butter, Red Leicester, salt, pepper, and cayenne. Preheat the oven to 180°C/350°F/gas 4. Place chopped greens in a baking dish, add sliced fish and prawns, then top with lobster meat and sauce. Cover with mashed potatoes, drizzle with oil, and bake for 1 hour until golden and fish is cooked.

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