Thursday, 13 December 2012

Smoked Haddock and King Prawn Cobbler

 
I'd love to say there was a cosy little story to go along with this recipe, but I'm afraid it was the result of nothing more than the fact that prawns were only £1.12 and the haddock was only £1.40 when I went to get our shopping yesterday!

I love love love fish pie, it's one of the most comforting dishes anyone could put down in front of me... Mr Ellwood is not such a fan- we're still working on his relationship with fish (or lack thereof). Do you know what Mr Ellwood does like? A meal that costs £5 (I had to buy sour cream and cheese, everything else we had already) for 4 portions. So that got me off the hook!

The bonus was, he really enjoyed this (phew)! Apparently it wasn't "too fishy" but you could "tell it's a fish pie". Well isn't that good to know?!

Ingredients
400g smoked haddock fillets
150g Raw Peeled King Prawns
100g frozen peas, thawed
500ml milk
150ml soured cream
1 tspn dijon mustard
50g butter
25g plain flour
1 tspn lemon zest
salt and pepper, to season
250g Bisquick
1 cup cheddar cheese, grated
Handful of fresh chives
175ml milk

Directions
1) Preheat the oven to 200c/ 180c fan/ 400f/ Gas 6.


2) Put the fish fillets in a large saucepan, and cover with the 500ml milk (using more if required to cover it fully). Bring to a gentle boil and then reduce to simmer for 5 minutes. Remove from the heat and set aside. Gently remove the fish from the milk, and if needed remove the skin at this point (it should pull off easily).

3) Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Slowly whisk 500ml of the poaching milk into the butter and flour to make a smooth sauce. Bring to the boil, stirring continuously, then simmer gently for 3-4 minutes until thickened.

4) Stir the sour cream, prawns, mustard, lemon zest, peas, salt and pepper into the sauce and heat gently for a couple of minutes. Flake the haddock into the sauce and stir gently, being careful not to break up the chunks of fish too much. Transfer it all into into a deep ovenproof dish.

5) In a large bowl, combine the biscuit mix, cheese and garlic powder. Slowly add in the 175ml milk, mixing thoroughly. Using your fingers, separate the dough into 14 clumps. Dollop the mounds on top of the sauce, leaving slight gaps for the biscuits to expand.

6) Bake for 13-15 minutes until golden brown. Garnish with a few extra chives and serve.

 

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