A delicious fish pie that can be part prepared ahead of time.
Smoked Fish Gratin
- Total time: 75 minutes
900g smoked haddock fillet
900g trimmed leeks
salt and pepper
142ml carton of double cream
225g cooked, peeled prawns
125g small pasta shapes
50g white plain flour
125g Cheddar cheese, grated
15ml Dijon mustard
30ml chopped fresh parsley
2 egg whites
flat-leaf parsley sprigs and 2 king prawns to garnish
mixed salad of radicchio, red chicory and red onion to serve
- Serves 8 people Place the fish in a roasting tin or large frying pan. Pour over about 568ml milk. Slowly bring to the boil, watching to check it does not boil over, then cover and simmer for 10 minutes. Remove fish from the milk and cool slightly. Strain the milk into a jug to reserve. Flake the fish into a bowl, discarding skin and bones.
- Slice the leeks. Melt 50g butter in a pan. Add the leeks and cook for 10 minutes until they are very soft, but do not allow to brown. Season them. Stir in the cream, add to the haddock with the prawns.
- Cook the pasta in boiling, salted water for about 8 minutes or until just tender. Drain, then stir in the oil.
- Rinse out the pasta pan then melt 50g butter. Off the heat, stir in the flour and gradually add the reserved milk and remaining milk. Bring to the boil, stirring. Boil for 2 minutes and then, off the heat, stir in 50g cheese, the mustard and parsley.
- Mix the pasta with the leek and fish mixture and place in one 3.4 litre (or two 2 litre) ovenproof dishes. Whisk the egg whites until they stand in stiff peaks. Gently fold into the cheese sauce, then pour over the leek and pasta mixture. Sprinkle with the remaining cheese; cook at 200 degrees C (400 degrees F or gas mark 6) for about 40 minutes or until golden brown. Garnish with flat leaf parsley and king prawns and serve with a salad made from radicchio and red chicory.