Luxury fish pie with quails eggs, spinach & prawns
475g cod fillets
200g salmon fillet
450g natural smoked haddock
1 bay leaf
2 tsp black peppercorns
150ml white wine
300ml single cream
16 quails eggs, cooked, peeled & sliced in half
2tbsp plain flour
200ml creme fraiche
225 g shelled tiger prawns
2 tbsp chopped parsley
freshly ground black pepper
1kg cooked potatoes mashed
85g mature Cheddar cheese grated
Preheat the oven to 200 degrees C/ gas 6.
Put the fish in a large pan with the bay leaf & peppercorns. Pour in the wine & a little water. Cover & poach for about 10 minutes or until just cooked.
Drain the fish, keeping the liquor & flake removing the skin & bones.
Steam the spinach for 3 – 4 minutes, until wilted. Drain thoroughly, pressing out excess liquid with the back of a wooden spoon.
Place a layer of spinach in the base of a deep ovenproof dish. Season with freshly ground black pepper.
Melt the butter in a saucepan. Stir in the flour & cook gently for 1 minute. Gradually whisk in the hot fish liquor, milk & single cream. Stir in the creme fraiche followed by the prawns & parsley. Season with salt & pepper, & remove from the heat.
Place the flaked fish on top of the spinach. Pour over the prawn sauce. Tuck the quail eggs into the mixture.
Melt the butter & mix into the cooked warm potatoes. Pile the mixture on top of the fish. Sprinkle over the grated cheese.
Bake in the preheated oven for 45-60 minutes until the top is golden & crunchy.