Fish

Antony Worral Thompson's Ultimate Fish Pie is for Dinner.

Antony Worral Thompson's Ultimate Fish Pie takes several minutes to prepare.

Antony Worral Thompson's Ultimate Fish Pie takes several minutes to cook.

Antony Worral Thompson's Ultimate Fish Pie makes 6 servings.

The ingredients for Antony Worral Thompson's Ultimate Fish Pie are:

450ml (2 cups) milk
1 Bay leaf
Few black peppercorns
1 sm. onion, roughly chopped

1 kg (2.25 lbs.) white fish fillets, such as cod, coley, pollack or ling

175g (6 oz.) cooked peeled large prawns
4 Tbs. chopped fresh herbs, (parsley, chives, chervil, tarragon)

100g (3.5 oz.) unsalted butter
2 lg. shallots, finely chopped

175g (6 oz.) button mushrooms, sliced
50g (2 oz.) plain flour

150ml (5 fl. oz.) Double Cream
1/4 lemon, pips removed

1kg (2.23 lbs.) potatoes, cut into chunks

2 Tbs. Wholegrain mustard
Salt and freshly ground white pepper

Here is how you make Antony Worral Thompson's Ultimate Fish Pie:

Preheat the oven to 200? C (400? F).Place the milk in a saut? pan with the bay leaf, peppercorns and onion. Bring to a simmer and cook gently for a couple of minutes. Set aside for at least 10 minutes to allow the flavours to infuse.Add the fish to the infused milk and poach for 5 minutes or until just tender. Remove from the heat and leave to cool, then lift out the fish and roughly flake the flesh, discarding any skin and bone.Place in a large bowl with the prawns and herbs. Strain the poaching milk into a jug.Melt half the butter in a pan and fry the shallots for 5 minutes to soften.Add the mushrooms and cook for a few minutes until tender, then stir in the flour and cook for a minute or so, stirring constantly. Remove from the heat and gradually add the poaching milk. Season, return to the heat and simmer for a few minutes. Keep stirring until thickened.Stir in half of the cream and add a good squeeze of lemon, then fold into the fish mixture and season. Pour into a buttered 25cm (10-in.) pie dish and set aside to allow a skin to form.Place the potatoes in a pan of boiling salted water, cover and cook for 15-20 minutes until very tender. Drain, return to the pan to dry out and then mash until smooth.Beat in the remaining butter and cream and the mustard. Season to taste. Carefully spread over the fish mixture and pull a fork across the top to make a wavy-line pattern. Bake for 30-40 minutes until bubbling and lightly golden. Serve hot with a big spoonful of peas.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user PAULSTGEORGE.

The nutritional information for Antony Worral Thompson's Ultimate Fish Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 991.9

• Total Fat: 33.7 g
• Cholesterol: 201.8 mg
• Sodium: 879.8 mg
• Total Carbs: 105.7 g
• Dietary Fiber: 29.4 g
• Protein: 103.3 g