Recipe of the day: Winter fisherman’s pie

Author: Rediscover Dairy 300 g firm white fish – hake or monkfish filleted and cut into chunks 200 g whole prawns or shrimp deveined 300 g smoked fish snoek, angelfish, haddock 300 ml full cream milk 1 small onion peeled and halved 2 bay leaves 3 sprigs fresh tarragon optional 5 ml whole black peppercorns butter for frying 1 large shallot peeled and finely diced 3 leeks rinsed and thinly sliced 2 cloves of garlic crushed 90 g plain flour 250 ml fresh cream 200 g baby spinach cooked and drained 100 g baby peas 15 ml fresh dill finely chopped 15 ml fresh chives finely chopped Sea salt and black pepper 400 g ready-rolled puff pastry defrosted for the pie crust Plain flour for dusting 1 egg beaten Place the white fish, smoked fish, prawns or shrimp, halved onion, bay leaf, tarragon and peppercorns in a lidded casserole and pour over the milk.

Ingredients 300 g firm white fish – hake or monkfish filleted and cut into chunks 200 g whole prawns or shrimp deveined 300 g smoked fish – snoek, angelfish, haddock 300 ml full cream milk 1 small onion peeled and halved 2 bay leaves 3 sprigs fresh tarragon optional 5 ml whole black peppercorns butter for frying 1 large shallot peeled and finely diced 3 leeks rinsed and thinly sliced 2 cloves of garlic crushed 90 g plain flour 250 ml fresh cream 200 g baby spinach cooked and drained 100 g baby peas 15 ml fresh dill finely chopped 15 ml fresh chives finely chopped Sea salt and black pepper 400 g ready-rolled puff pastry defrosted for the pie topping Plain flour for dusting 1 egg beaten Method Place the white fish, smoked fish, prawns or shrimp, halved onion, bay leaf, tarragon and peppercorns in a lidded casserole and pour over the milk.

Chunks of white fish, smoked fish and prawns are folded into a rich, milk-based sauce with leeks, spinach, peas, dill and chives in this winter fisherman’s pie.