Ingredients

Ingredients For the pies

• 200ml/7fl oz fish stock

• 1 tbsp tomato purée

• 50ml/2fl oz brandy

• 3 tbsp double cream

• 120g/4¼oz salmon fillet, cut into four equal pieces

• 4 mussels, cleaned (discard any which do not close when tapped)

• 4 king prawns, shells removed

• 2 spring onions, finely chopped

• 1 tbsp chopped fresh tarragon

• 200g/7oz potatoes, peeled, boiled, drained and mashed with 60g/2oz butter

For the pea soup

• olive oil, for frying

• 2 shallots, chopped

• 200g/7oz peas

• 250ml/8¾fl oz chicken stock

• salt and freshly ground black pepper

• 1 tbsp crème fraîche

Description

Recipe Uses 200ml/7fl Oz Fish Stock, 1 Tbsp Tomato Purée, 50ml/2fl Oz Brandy, 3 Tbsp Double Cream, 120g/4¼oz Salmon Fillet, Cut Into Four Equal...

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