Preheat the oven to 180C.
Chop the potatoes into quarters (I like to leave the skins on but it's your choice) and place in a pan of salted boiling water. Turn down the heat and leave to simmer for 20 - 25 minutes.
Finely slice the shallots and leeks and saute in a pan with the chopped cloves of garlic until the shallots are translucent not browned.
Add the salmon, smoked haddock, haddock, king prawns and scallops to the pan with the shallots and leeks and stir in the 2 tsp of parsley, add salt and pepper to taste.
Leave to simmer on a low heat for 5-10 minutes.
Add 250ml of milk to the pan of fish, leeks and onions. Stir and leave for a further 10 minutes.
Check the potatoes, if your fork easily slides through one then you know its time to take them off, if not, leave for a few more minutes.
Drain the potatoes, keeping some of the remaining starch water in the pan. Add salted butter and milk and stir in until the mash is creamy.
Turn the heat off on the pan of fish, leeks and onions and stir in the 175ml of creme fraiche.
Pour the fish mixture into a medium/large pie dish, evenly spreading the mixture and squeeze half a lemon over the top.
Top the mashed potato over the mixture. Using a fork, I like to scribble across the top of the mash. This allows the top to crisp up in the oven. Top with a sprinkling of parsley or parmesan if you like.
Place in the pre heated oven for 20 - 25 minutes until the top is crispy and golden.
Originally Submitted
1/16/2012
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