Ingredients
500g chowder mix
125g raw prawns, shelled
2 shallots, peeled and finely chopped
30g butter
30g plain flour
500ml milk
20ml Wild Garlic Infused White Condiment
New season wild garlic (if in season!), finely chopped
Mashed potato
Method
- Preheat the oven to 175°C/150°C Fan/Gas Mark 3-4.
- Lightly poach the fish in the milk until just cooked (2-3 minutes).
- In a large saucepan, melt the butter and sweat off the shallots until soft but with no colour.
- Carefully drain the fish and reserve the cooking liquor.
- Add the flour to the shallots and stir well, cook gently for 2 minutes.
- Gradually add the cooking liquor to the shallots, stirring well to ensure a smooth sauce.
- Add the White Condiment to the sauce and allow the sauce to cook out for a couple of minutes.
- Place the poached fish into a suitably sized baking dish and then add the boiled eggs which have been quartered.
- Stir the wild garlic into the sauce, taste and adjust the seasoning and consistency as required.
- Pour the sauce evenly over the fish and allow to cool before topping with mashed potato.
- Bake the pie in the preheated oven for about 25 minutes.