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Prosecco Fish Pie

By Dominic Franks

Prosecco Fish Pie
Elevate your classic comfort food with this luxurious Prosecco Fish Pie. The secret lies in the beautifully creamy sauce, infused with a generous splash of Prosecco.

Prosecco Fish Pie Recipe

I absolutely love a fish pie, but I wanted to elevate it to a special occasion dish. It’s not just the combination of salmon, prawns, and smoked haddock, or the golden potato topping that makes this Prosecco Fish Pie so exceptional, it’s the creamy Prosecco sauce that takes it to another fabulous level. There’s something about the floral, fruity, citrus notes that just works, turning this humble favourite into a feast for friends.

Makes 4 serves

Ingredients

  • 1 tbsp olive oil
  • 40g (1½oz) salted butter
  • 5 large potatoes, diced
  • 1 garlic clove, chopped
  • 1 tsp thyme leaves
  • 400g (14oz) skinless smoked Haddock or cod
  • 250g (9oz) skinless salmon fillets
  • 500ml (16fl oz) whole milk
  • 100ml (3½fl oz) Prosecco DOC
  • 50g (1¾oz) salted butter
  • 50g (1¾oz) plain flour
  • 100g (3½oz) Cheddar, finely grated
  • 1 tsp Dijon mustard
  • 100g (3½oz) frozen peas
  • 175g (6oz) large, raw peeled prawns
  • Salt and freshly ground black pepper
  • Chopped chives, to garnish
  • To serve, Green salad

Method

  1. To make the potato topping, place a large sauté pan (with a lid) on a medium heat and add the olive oil and 40g (1½oz) butter. Add the potatoes, garlic, and thyme. Cover the pan with the lid, turn the heat to low and steam-cook the potatoes for 8 minutes, until tender. Remove the lid, turn up the heat and sauté until the potatoes turn a gentle golden colour. Remove the potatoes from the pan and set aside.
  2. Put the haddock and salmon in the sauté pan and pour over the milk. Cover with the lid, turn the heat to medium and bring to a simmer. When the milk starts to bubble, turn the heat off and let the fish poach for 3 minutes. Gently remove the fish with a spatula (it should be slightly undercooked at this point), leaving the milk in the pan. Set aside the fish.
  3. Place the pan containing the milk (there should be around 400ml/14fl oz) back on a medium heat. Pour in the Prosecco and mix in the butter and flour. Whisk gently for roughly 5 minutes until the butter melts and the sauce has thickened to a creamy consistency. Turn the heat to low and simmer gently for another 3 minutes, stirring occasionally. Stir in the Cheddar and mustard, then season with salt and pepper. Remove the pan from the heat and stir in the peas and prawns.
  4. Preheat the oven to 190°C (170°C fan/375°F/Gas 5). Flake the poached salmon and haddock in large chunks into the large ovenproof dish. Pour the Prosecco sauce over and gently mix until combined. Spoon the golden chunky potatoes on top. Bake for 15–20 minutes, until the potatoes turn crisp and a darker shade of golden. Serve with a sprinkling of fresh chopped chives and a green salad.

Smart Tip

You will need a large ovenproof pie dish.

 

Recipe extract from One Pan Feasts by Dominic Franks, RRP $49.99.

 

Discover other recipes from One Pan Feasts by Dominic Franks

Golden and delicious, these fritters leek, sweetcorn and tuna fritters are easy to make, click here for the recipe

For the ultimate in comfort food, try this Upside Down Mac’n’cheese Pie, click here for the recipe

 

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