Admiral's Fish Pie
A luxurious British classic: succulent salmon, smoked haddock, and plump king prawns in a creamy white wine and dill sauce, baked beneath buttery piped mashed potatoes and melted cheddar.
Ingredients
- • 300g fresh salmon fillet, skin removed and cubed
- • 300g undyed smoked haddock, skin removed and cubed
- • 200g raw peeled king prawns
- • 100g frozen garden peas
- • 1kg floury potatoes (Maris Piper or King Edward), peeled and chopped
- • 50g unsalted butter
- • 75ml double cream
- • 50g plain flour
- • 500ml whole milk
- • 100ml dry white wine
- • 2 tbsp fresh dill, chopped
- • 2 tbsp fresh flat-leaf parsley, chopped
- • 1 tsp Dijon mustard
- • 75g mature Cheddar cheese, grated
- • Pinch of freshly grated nutmeg
- • Sea salt and white pepper to taste
Preparation Steps
Boil potatoes in salted water for 15-20 minutes until tender; drain well, mash thoroughly with 25g butter, double cream, nutmeg, salt, and pepper until smooth and velvety.
Melt 25g butter in a saucepan, whisk in flour, and cook for 1-2 minutes. Gradually whisk in milk and white wine; simmer for 5 minutes until thickened. Stir in Dijon mustard, dill, parsley, and garden peas.
Arrange salmon cubes, smoked haddock cubes, and king prawns in an even layer across the base of a deep baking dish; pour creamy herb sauce over seafood.
Pipe or spread mashed potato evenly over the filling, rough up surface with a fork, and scatter grated mature Cheddar over top.
Bake in a preheated oven at 200°C (180°C fan) for 30-35 minutes until bubbling around the edges and golden-crisp on top.