THE SEAFOOD SPECIALIST

Crab and King Prawn Pie Topped With Creamy Mashed Potato

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Serves: 4

 

Ingredients

For the filling/sauce

40g Butter

50g Finely chopped shallots

120g leeks rondels

60g Celery stick chopped

30g Plain flour

150ml White wine

200ml Fish stock

300ml Double cream

150g Fresh white crabmeat

500g Cooked and peeled king prawns (approx 10 each)

10g Chopped chives

 

For the mash topping

1kg Red rooster potatoes, peeled

100g Unsalted butte

150ml Double cream

1 Egg yolk for brushing potato topping

Maldon sea salt & black pepper

 

Method

Pre heat the oven to 190c. For the mash, boil the potatoes in boiling salted water for 20 mins, drain, mash and mix in the butter, cream and season, fill into a piping bag and reserve.

For the sauce & filling, melt 40g butter in the sauce pan, sweat the shallots, add the flour and cook for 3 mins. Add the white wine and mix in to a smooth paste, add the fish stock ensuring the sauce is smooth, season and bring to the boil, simmer for 10 mins, add cream, bring to the boil, remove from the heat. Now add the kin prawns, crabmeat and chives, check seasoning & consistency. Place the crab and king prawn fish pie filling equally into 4 individual pie dishes or 1 large one pipe the mashed potato on the top brush with egg yolk and bake in the oven for 20-25 mins until golden brown & piping hot

 

To Serve

Remove from the oven, if using individual dishes place them on a liner plate or serve onto hot plates

 

Chefs Note

Serve with baby leaf salad and caper dressing