Seafood Pie with Leeks and Blue Cheese

Serves: 4

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Total Time: 85

Prep Time: 40

Cook Time: 45

CREAMY CAULIFLOWER CHEESE RECIPE
VEGETABLE BAKE WITH PARMESAN
RECIPE FINDER

• 700 gram(s) (11?2lb) floury potatoes
• Salt and ground black pepper
• 450 gram(s) (1lb) cod, haddock or whiting fillet
• 350  milk
• 350 gram(s) leeks
• 25 gram(s) butter
• Freshly grated nutmeg
• 225 gram(s) large peeled prawns
• For the cheese sauce
• 50 gram(s) butter
• 45  (3 level tbsp) plain white flour
• 125 gram(s) blue Stilton cheese
• 60  (4tbsp) single cream

Method

1. Peel the potatoes and cut into 5mm (1/4in) slices. Bring a saucepan of salted water to the boil. Add the potato slices and cook for 5min until partially softened. Drain thoroughly.
2. Place the fish in a shallow pan. Pour 50ml (2fl oz) of the milk over. Season lightly, cover and poach for about 5min or until the fish flakes easily. Drain the fish, reserving the cooking liquor. Flake the fish, discarding skin and bones.
3. Trim and slice the leeks. Melt the butter in a pan and fry the leeks for 3min, adding plenty of freshly grated nutmeg. Lightly butter the sides of a 1.7-litre (3-pint) pie dish. Preheat the oven to 190°C (170°C fan) mark 5.
4. To make the cheese sauce, melt the butter in a small saucepan. Add the flour and cook, stirring, for 1min. Remove from the heat and gradually blend in the remaining milk and the reserved fish poaching liquor. Worried about lumps? See our no-lump easy white sauce technique.)
5. Return the pan to the heat and cook the sauce, stirring, until thickened and smooth. Crumble in the cheese, then add the cream and season to taste.
6. Mix the fish, leeks and prawns together in the prepared dish. Spoon half of the cheese sauce over the top. Layer the cooked potato slices over the filling, then pour the remaining sauce over the potatoes. Place the dish on a baking sheet and bake for 45min or until it's bubbling and golden.
7. MORE SEAFOOD RECIPES

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