- 40g butter
- 3 tbsp plain flour
- 2 cups milk, heated
- 1 heaped tsp of English mustard
- 40g grated parmesan
- 200g prawns, shelled
- 300g salmon fillet, skin off
- 300g white fish like snapper
- 1 cup frozen broad beans
- 1 cup frozen peas
- Handful parsley
- Handful of tarragon
- Zest of one lemon
- 2 garlic gloves
Leek Mash topping:
- 100g butter
- 1 x large leek, sliced thinly and thoroughly washed.
- 850g royal blue or desiree potatoes, peeled and cut into chunks
- Parmesan, grated over the top
- Additional milk to loosen mix
- Preheat oven to 180C steam cooking.
- Slice fish fillets into 5cm chunks, place seafood in an large, deep oven proof dish along with frozen broad beans.
- In a medium sized pot, melt 100g of butter and sauté the leeks until softened. Add a touch of water to help them soften.
- Boil potatoes in salted water until tender all the way through. Strain. Add a touch of milk and mash until smooth. Stir through the buttered leeks and grated parmesan. Season with salt and set aside.
- To make the bechamel, melt butter in a pan and add flour. Cook for a minute or so until the flour is properly cooked out.
- To this, slowly incorporate the warm milk, a bit at a time, and mix through until smooth. Add grated parmesan and mustard.
- In a blender, blitz peas, herbs, lemon zest and garlic with a dash of water until smooth.
- Incorporate the pea mix into the bechamel, turning it green, taste for seasoning.
- Pour the green sauce all over the fish and the broad beans.
- Scoop leek mash potato over the top, creating peaks and edges to get crispy.
- Drizzle a little oil over the top followed by grated parmesan.
- Place in steam oven uncovered for 20-30mins. Or until centre of pie is hot and potato is golden.