Fish Pie - James Martin Chef

Ingredients

• 600g smoked haddock, skin removed
• 300g cod
• 400g monkfish
• 300g scallops
• 6 langoustines, cooked, flesh removed, keep the heads
• 150g butter
• 100g plain flour
• 500ml milk
• 500ml double cream
• 1 onion cloute
• Langoustine heads
• 600g puff pastry
• 1 egg yolk
• Mash and peas
• Pre heat the oven 200°C
• Cut the fish into large chunks.
• To make the white sauce melt the butter in a pan, whisk in the flour cook out for 2 minutes. Add the milk and whisk simmer until bubbling. add the cloute.
• Put all of the fish into an oven proof dish, remove the cloute from the pan and pour over the sauce, cool.
• Top the pie with the pastry, brush with egg wash and place the langoustine heads in the pie and bake for 30 to 40 minutes.
• Serve with the hot mash and peas.