Lifestyle
Haddock and prawn pie with button mushrooms
This recipe can be made with whatever fish you prefer but this creation combines haddock and prawns complimented with button mushrooms.
This Haddock and Prawn Pie features plump and succulent prawns nestled alongside tender haddock, all brought together with the rich and earthy essence of button mushrooms. Recipe compliments of the South African Mushroom Farmers’ Association.
Ingredients
Topping:
- 1 kg potatoes, peeled and cubed
- 125 g butter
- 125 ml warm milk
Filling:
- 600 ml full cream milk
- 5 bay leaves
- 500 g smoked haddock
- 500 g prawns, deveined & shell removed
- 500 g white button mushrooms, sliced
- 50 g butter
- 1 large onion, diced
- 1 large carrot, peeled and sliced
- 1 large leek, washed and sliced
- 40 g flour
- 150 ml white wine
- 2 tsp Dijon mustard
- 0.5 tsp cayenne pepper
- 1 zest of lemon
- 2 tbsp chives, sliced
- 2 tbsp dill fronds
- 2 tbsp breadcrumbs
- 2 tbsp Parmesan cheese, grated
- Olive oil
- Salt and pepper, to taste
Method
For the topping:
- Place potatoes in a pot of cold, salted water.
-
Bring to a simmer and cook until tender.
-
Drain. Tip the potatoes back into the pot to steam dry.
-
Mash and add the milk and butter as you go until smooth.
-
Taste to adjust seasoning. Set aside.
For the filling:
- Place the milk and bay leaves in a medium-sized saucepan and heat.
- Add the haddock and gently poach until cooked through.
- Remove from the milk. Set aside.
- Heat a drizzle of olive oil in a large frying pan. Sauté the prawns until just pink and golden on both sides. Set aside.
- In the same pan heat a fresh drizzle of olive. Sauté the mushrooms until golden brown and they have released all their liquid. Set aside.
- Preheat oven to 220˚C.In a large Dutch oven, heat a drizzle of olive oil with the butter.
- Sauté the onion, carrot and leek until tender.
- Sprinkle over the flour and cook for one minute.
- Pour in the wine slowly. Mixing and scraping any flour off the bottom of the pot.
- Pour in the milk / poaching liquid and stir to combine.
- Add the Dijon mustard, cayenne pepper, lemon zest and bring to a simmer.
- Simmer until thickened. Taste to adjust seasoning.
- Add herbs at the end and fold through along with the haddock, prawns and mushrooms.
- Spoon filling into a ± 28cm x 22cm baking dish. Gently top with the mashed potato, spreading it all over and scoring with a fork if desired. Sprinkle over the breadcrumbs and Parmesan cheese.
- Bake in the hot oven for 20-25 minutes until golden brown.
- Serve with a fresh green salad and enjoy.
