How To Make: Fish Pie
Infused with sorrel and petit pois, using hake, sea trout, prawns and brown shrimp and topped with golden mashed potato; here’s a simple step by step guide to recreate the dish at home.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thelondoneconomic.com.
Ingredients
- 500 grams Hake, sea trout, prawns & brown shrimp
- 20 grams Sorrel, 20 (seperated into leaves & stalks)
- 120 grams Petits pois
- 1 Small onion
- a bunch Spring onions
- 600 ml Fish stock
- 1 Bay leaf
- 550 ml Double cream
- 1 kg Potatoes
- 100 grams Butter
- 50 grams Milk
- 20 grams Egg yolk
- Salt & pepper (freshly ground to taste)
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