Seafood Pie with Wild Garlic White Balsamic Vinegar of Modena


 500g Chowder Mix

125g Raw Shelled Prawns

2 Shallots peeled and finely chopped

30g Butter

30g Plain Flour

500ml Milk

20ml Wild Garlic White Balsamic

Freshly chopped new season wild garlic (if in season!)

Mashed Potato 



  1. Lightly poach the fish in the milk until just cooked (2 – 3 minutes).
  2. In a large saucepan melt the butter and sweat of the shallot until soft but with no colour.
  3. Carefully drain the fish and reserve the cooking liquor.
  4. Add the flour to the shallots and stir well, cook gently for 2 minutes.
  5. Gradually add the cooking liquor to the shallots, stirring well to ensure a smooth sauce.
  6. Add the vinegar to the sauce and allow the sauce to cook out for a couple of minutes.
  7. Place the poached fish into a suitable sized baking dish and then add the boiled eggs which have been quartered.
  8. Stir the wild garlic into the sauce, taste and adjust the seasoning and consistency as required.
  9. Pour the sauce evenly over the fish and allow to cool before topping with mashed potato.
  10. Bake the pie in an oven that has been preheated to 175°C for about 25 minutes.