Recipe Inspiration

Ingredients...

50g unsalted butter

200g peeled and finely chopped onion

2 peeled and finely chopped garlic cloves

1ltr cold water

200g Essential Cuisine Cheese Sauce Mix

800g diced skinless haddock fillet

800g diced skinless salmon fillet

400g uncooked prawns

A good twist of freshly ground pepper

Sea salt seasoned to your taste

2tbsp chopped mixed herbs (parsley, dill and chives)

2kg peeled King Edward potatoes, cut into quarters

200g grated smoked cheese (Applewood smoked Cheddar)

2 pinches ground nutmeg

4 egg yolks

Method...

1. Preheat the oven to 180°c

2. Melt 30g of the butter in a suitable pan, add the chopped onions and garlic, gently fry until they are tender with not too much colour

3. Pour in the cold water then whisk in the Essential Cuisine Cheese Sauce Mix, bring to the boil and simmer for five minutes, stirring occasionally

4. Gently mix in the diced fish and remove from the heat

5. Season to your taste with sea salt and freshly ground pepper, finally stir in the chopped herbs and allow to cool to room temperature

6. Transfer the fish and cheese sauce mix to a suitable buttered dish and refrigerate

7. Boil the potatoes until tender, drain well and push through a sieve or ricer. Beat 1/2 of the grated cheese into the warm mash along with the remaining butter

8. Season to taste with freshly ground pepper, sea salt and ground nutmeg, finally beat in the egg yolks and allow to cool

9. Spoon the mash into a piping bag with a large star nozzle, pipe the potato onto the fish mix and sprinkle the remaining cheese over the top

10. Bake for 35-40 minutes until piping hot and golden brown on top, your Essential Fish Pie is now ready to serve!

Chefs Tip

For a cost-saving alternative, remove the prawns and replace the haddock and salmon fillet with pollock.