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Salmon, Pea and Prawn Pie with a Crispy Potato and Pancetta Topping

Salmon, Pea and Prawn Pie with a Crispy Potato and Pancetta Topping
Preparation time
Nr of servings
4
Logo Thanks to Yes Peas !
Preparation time
4
Nr of servings

Ingredients

  • 600 g fresh salmon fillet, skinned
  • 250 ml full fat milk
  • 1 bay leaf
  • 4 peppercorns
  • 200 g prawns, peeled and cooked
  • 100 g smoked salmon trimmings
  • Grated rind of 1 lemon
  • 350 g frozen peas
    Deliciously Tender Garden Peas
  • 2 shallots, peeled and finely chopped
  • 3 tablespoons chives, finely chopped
  • sea salt and black pepper
  • For the topping:
  • 1 kilo floury potatoes, such as Maris Piper
  • 50 g butter
  • 2 tablespoons crème fraîche
  • 70 g sliced pancetta
  • sea salt and black pepper
  • For the white wine sauce:
  • 50 g butter
  • 50 g plain flour
  • 250 ml white wine
  • 250 ml double cream
  • Preheat the oven to 200°C/400°F/Gas Mark 6

Preparation

  1. Place the salmon fillet in a medium saucepan, add the milk, bay leaf and peppercorns and season with sea salt and black pepper. Place the pan on a low heat, bring the milk to a simmer for 2 minutes, then switch off the heat and cover the pan, the fish will continue to cook.
  2. Meanwhile, peel the potatoes, cut into bite size chunks, add enough water, just to cover the potatoes and put on the hob to boil. Lower the heat to simmer and cook the potatoes until tender. Drain the potatoes in a colander, return them to the pan and mash them, adding the butter, crème fraîche and season with sea salt and black pepper, set aside.
  3. Remove the salmon, strain and reserve the cooking liquor, when the fish is cool enough to handle, flake the fish.

  4. To make the white wine sauce, melt the butter in a saucepan, on a medium heat; don’t let the butter go brown.
  5. When the butter is just melted, add the flour over a medium heat and stir well with a wooden spoon to a smooth paste, then add the cooking liquor from the fish, this time use a small whisk to incorporate the liquid then add the wine, a little at a time and whisk well again. Turn down the heat and add the cream, whisk well again and cook the sauce on the lowest setting for 3 minutes. Remove from the heat; add the cooked salmon, prawns, smoked salmon, grated lemon rind, peas, shallots and chives to the sauce, season with sea salt and black pepper. Place the fish mixture in a buttered ovenproof dish, spoon over the mashed potato, making sure you cover the surface of the dish. Cook in the oven for 25 minutes and then remove from the oven and lay the slices of pancetta on the top, place back in the oven and cook for a further 10 – 15 minutes, until the pancetta is crispy and golden brown. Delicious with crusty bread!
Serving tip

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).

Tags

fish

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 861 Kcal 54.3 g 27.7 g 6 g 3.3 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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