Luxury fish pie with quails eggs, spinach & prawns


Serves 8





475g cod fillets

200g salmon fillet

450g natural smoked haddock

1 bay leaf

2 tsp black peppercorns

150ml white wine

300ml milk

300ml single cream

16 quails eggs, cooked, peeled & sliced in half

900g spinach

85g butter

2tbsp plain flour

200ml creme fraiche

225 g shelled tiger prawns

2 tbsp chopped parsley

freshly ground black pepper




1kg cooked potatoes mashed

85g butter

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.