Fish Recipe For Fish & Leek Pie

This delicious fish recipe for creamy fish leek pie is a hearty meal cooked with king prawns, salmon, and haddock. It’s perfect for winter days, and it’s topped with a creamy mash, which gives the humble fish pie a flavour boost.

Is eating fish healthy?
Fish is a high-protein, healthful food that is exceptionally high in omega-3 fatty acids, which are vital lipids that our bodies cannot create independently. Omega-3 fatty acids are crucial for brain and cardiovascular function. Omega-3 fatty acids have been demonstrated to lessen inflammation and heart disease risk. They’re also vital for a baby’s prenatal growth. Fish can be eaten at least twice a week, preferably fatty fish such as salmon, lake trout, sardines, and albacore tuna, high in omega-3s.

What is the best fish to eat? So, what is the best fish to eat?

Haddock
Haddock is high in minerals that help to strengthen bones and regulate heart rate. Including selenium (which has been shown to help prevent cancer, heart disease, diabetes, and a weakened immune system), magnesium, potassium, zinc, and iron, all of which help to strengthen and improve your body’s health.

Salmon
Salmon is high in vitamin B12, which maintains your blood and nerve cells healthy and helps you produce DNA. The true beauty of salmon for your health is its abundance of omega-3 fatty acids. The majority of omega-3 fatty acids are considered “essential.” Your body does not produce them, but they play an essential function in it.

Prawns
Because prawns are an animal protein, they have minimal carbohydrates. Prawns also have an excellent nutritional profile, with various vitamins and minerals, including many B vitamins, which are essential for energy and nervous system support. Prawns are an excellent source of high-quality protein and some of the most critical vitamins and minerals for a balanced diet. They have a surprisingly low-calorie count and are high in heart-healthy cholesterol.

Preparation time: 20 minutes
One hour and 45 minutes to prepare
Simple: to prepare
Serves: 4-6 people

Ingredients
To make the mash topping, combine all of the ingredients in a large mixing bowl
12-kilogram unpeeled Rooster or Maris Piper potatoes
Double cream, 200ml
50 mL of milk
50g cheddar cheese, grated
50 g parmesan cheese, grated

To make the fish pie filling
100 gram of butter
Three finely sliced leeks
14 tsp nutmeg powder
1.5 tbsp mustard (whole grain)
100ml dry vermouth or dry white wine
Double cream, 200ml
12 tiny bunches chopped chives
12 lemon, juiced and zested
125g smoked haddock, skinless, chopped into large chunks
125g salmon (skinless) sliced into large portions
125g king prawns, uncooked

Method

STEP ONE
Preheat the oven to 200 degrees Celsius/180 degrees Celsius fan/gas 6. Prick each potato with a knife a few times (to keep them from exploding) and bake for 1 hour to 1 hour 30 minutes, or until tender when pushed. Cut the potatoes in half, scoop out the flesh, and mash it with a fork or ricer in a bowl. Keep the skins for a later day. Mix in the cream and milk while the potato is still hot to form a smooth mash, season, and leave.

STEP TWO
Make the fish pie mix while the potatoes are baking—preheat a big frying pan to medium. Melt the butter and sauté the leeks slowly for 10 minutes, or until delicious and soft, season with salt and pepper and nutmeg. Add the wine and reduce till there is practically no wine left, then stir in the mustard. Pour in the cream and cook for about 10 minutes, or until the liquid has been reduced by half. Remove from the heat and add chives, lemon juice, and zest—season with salt and pepper to taste.

STEP THREE
Transfer the haddock, salmon, and prawns to a medium baking dish with the creamed leeks, top with the mashed potato, smooth over the fish, and sprinkle with the cheeses. Bake for 25-30 minutes, or until golden brown on top.

Top tips
Don’t throw away the potato skins. Toss any leftover potato skins with a bit of olive oil, add parmesan, pepper, paprika, and a pinch of salt, then bake till crisp and golden at 200C/180C/gas 6 for 15-20 minutes.