Ingredients
300 ml cold Fish Stock 1 bay leaf, cut in half 2 celery sticks, strings removed and finely diced 1 small white-skinned onion, cut into 2 cm dice 1 leek (white part only), cut crossways into 1 cm rounds 10 raw tiger prawns in their shells 400 ml full-fat milk, plus a little extra if needed 500 g skinless, thick white fish fillets (eg cod or haddock), cut into 3 cm cubes Leaves of 1 small bunch of fresh flat-leaf parsley, coarsely chopped 600 ml hot Bechamel Sauce Sea salt and freshly milled white pepper 1 quantity hot Mash 2 large organic egg yolks 1 whole nutmeg, for gratingDescription
Just About Everyone Loves Fish Pie, And My Wife, Jane, Makes The Best. When I Make It, I Like To Include Tiger Prawns Because They Add Texture To The Soft White Fish, And They Have Such A Well-defined Shellfish Flavour. Sometimes I Use Cockles, Mussels, O
IVillage
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