Fish Pie Creme Fraiche Lemon. Cook and serve the fish pie: 2 meanwhile, put the crème fraîche in a large bowl and mix in the spring onions, parsley, lemon zest and cornflour.
1 onion diced · 1 garlic clove minced · 400g mixed fish and shellfish eg mussels, prawns, smoked haddock, salmon and cod · 300ml creme. Add salt and pepper, lemon zest and 15g butter and 150g creme fraiche, add the fish and prawns chopped into bite size pieces. Cut or flake the uncooked fish fillets into smaller portions.
The fish and frozen peas/corn will cook.
Serve with runner beans or salad. Meanwhile, get yourself a deep baking tray or. Add salt and pepper, lemon zest and 15g butter and 150g creme fraiche, add the fish and prawns chopped into bite size pieces.
To make the topping, place the potatoes into a saucepan of cold salted water, bring to the boil and cook until very soft.
Gently fold until the crème fraiche is completely mixed in to the filling. Drain and leave in the colander to extract as much liquid as possible. Mix the crème fraîche, cream, dried herbs, lemon juice and zest together season with a little more black pepper, then gently fold in the spring onions, peas and fish pie mix spoon into an ovenproof dish, add the leek mash and create peaks with the back of a spoon transfer to the oven to bake for 25 mins, until the potato is crisp and golden.
Melt the butter in an ovenproof pan to fit the fish fillets snugly, stir in the leeks, season with salt and freshly ground black pepper, cover and cook for 5 to 10 minutes until they are soft.
2 meanwhile, put the crème fraîche in a large bowl and mix in the spring onions, parsley, lemon zest and cornflour. Pour over the butter and season with salt and pepper. Add fish, prawns, leeks, mustard and dill to the sauce and stir.
Cook for 15 minutes until tender, then drain and mash with the butter and milk.
While the butter melts, peel and coarsely grate the potatoes into long strips into a bowl. Mash the potato with butter and some more creme fraiche (if you choose) and spoon on top of fish mix. Place drained tomatoes into the form on the fish and prawns.
Add the wine and simmer briskly until the leeks are juicy but not wet.
Use 2 forks to toss the mixture together. For the whipped cream topping Mix well with your hands, and finally blob the crème fraiche over the top