adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Prawn and salmon mornay pie with devilled mash recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
"Switch out salmon for a tasty twist with firm white fillets like ling or barramundi in this savory pie."
Ingredients:
  • 4 eggs
  • 50g butter, plus 20g extra, melted, to brush
  • 2 leeks, cut into 1cm thick slices
  • 40g (1/4 cup) plain flour
  • 625ml (2 1/2 cups) milk
  • 500g salmon fillets, cut into 2.5cm pieces
  • 300g peeled green prawns, tails off
  • 40.00 ml chopped fresh continental parsley
  • 20.00 ml chopped fresh dill
  • 11.80 gm Dijon mustard
  • 1 tsp finely grated lemon rind
  • 600g potatoes, peeled, chopped
  • 1/4 small (about 300g) celeriac, peeled, coarsely chopped
  • 40g butter
  • 75g (1/3 cup) Light Sour Cream
  • 2.60 gm Tabasco sauce
Instructions:
  • In a small saucepan, gently boil eggs in cold water until perfectly cooked, about 8 minutes. Drain and cool under cold running water. Peel and quarter before enjoying.
  • Prepare the mash by boiling the potato and celeriac until tender. Drain and mash until smooth using a potato masher. Mix in butter, sour cream, and Tabasco sauce until well combined.
  • Preheat the oven to 220C/200C fan forced. In a frying pan over medium heat, melt the butter until just bubbly. Add the leek and cook for 5 minutes, stirring often, until softened but not browned. Stir in the flour until fully combined, then cook for 1 minute. Take the pan off the heat and slowly pour in the milk, stirring constantly. Return to medium heat and cook for 5 minutes, stirring with a wooden spoon until the sauce boils and thickens.
  • Combine the salmon, prawn, parsley, dill, mustard, and lemon rind with the white sauce, then stir until thoroughly mixed.
  • Start by layering half of the boiled eggs in a 7cm deep, 2.25L (9 cup) ovenproof dish, followed by half of the seafood mixture. Add the remaining eggs and seafood mix. Spread the devilled mash on top, then smooth the surface and create lines with a fork. Place the dish on a baking tray and bake for 10 minutes until a crust forms. Brush the top with melted butter and bake for another 20-25 minutes until golden brown.

Similar Recipes