Ingredients:
Fresh Fish Pie mix (I like to use Waitrose 260g)
200g Fresh Raw Jumbo King Prawns
750g Fluffy Potatoes
1 Fish Stock Cube
1 Leek (sliced in half lengthways, then washed and sliced)
3 Large Free Range Organic Eggs (plus 3 Yolks)
150mls Fresh Double Cream (plus 2 tbsp)
45g Plain Flour
50g Butter
Salt and Pepper to taste
Method:
Pre - Heat Oven to 220c
Start off by peeling and slicing in quatres your potatoes, then add them to a large saucepan, fill with cold water. Bring to a boil, then simmer for 15mins with the lid on.
Meanwhile, to boil the eggs, place a medium size saucepan with boiling water on a med - high heat, add the 3 large eggs carefully. Cook for 8 minutes. Then remove from the saucepan and place into cold water.
Then slice lengthways your leek, wash under cold water to remove any grit, then slice each half into 1cm cubes. Blanch the leeks in a saucepan, then drain and dry, keep to one side. Boil a kettle, place the fish stock into a measuring jug. Then, once the kettle has boiled, pour in 450mls into the jug. Stir until the stock cube has dissolved. This is your fish stock.
Now on a low - med heat, place the butter into a medium saucepan. As soon as the butter starts to melt a little, add the plain flour. Gently whisk together to form your roux. Once a roux has been established, slowly add in half of your fish stock. Whisk to combine, then slowly add the rest of the stock. Whisk until the sauce thickens. Add the 150mls double cream to the sauce, stir to combine.
Add your fish mix and prawns to the sauce and cook for 5 mins, stirring gently with a wooden spoon now and then. Add salt and pepper to season. Be careful not to boil the sauce.
Once the potatoes have boiled. Drain and create your mash. Add a cube of butter, 2 tbsp of double cream, salt and pepper, then mash together. Next add in the 3 egg yolks to the mash potatoes. Mash until fully combine. This will allow them to puff up in the oven and makes all the difference.
Peel, slice into quarters the boiled eggs.
Grab a casserole / lasagna dish. Pour in the fish mix / sauce on the bottom, then on top layer the leeks. Then add the eggs on top, grate cheese over and place the mash potatoes over the top. I like to decorate by creating a fish scale effect by using the back of a spoon.
Place into the pre heated oven, centre shelf, and cook for 30mins. Each oven temperature varies.
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