Luxury Fish Pie

Why not try our tasty fish pie?

The perfect way to treat the family!

Ingredients (Serves 4) 

• 200g defrosted frozen skinless salmon fillets
• 100g defrosted frozen skinless smoked haddock
• 200g frozen cooked coldwater prawns (defrosted)
• 500g tub half fat crème fraiche
• 100ml dry white wine
• half a small bag of frozen baby spinach leaves (defrosted)  
• 15ml (1tbsp) chopped fresh dill
• 15ml(1tbsp) chopped fresh chives
• salt and black pepper
• 600g pack Lamb Weston Supreme Crisscuts

Method

1. Preheat your oven to 200°C Gas Mark 6. Place the crème fraiche and wine in a large saucepan and heat gently, stirring occasionally until it just begins to simmer. Cut the fish into large chunks.

2. Add the fish to the pan, stir to ensure it is covered with the sauce, then simmer gently over a low heat for 5 minutes.

3. Add the spinach leaves. Add the chopped fresh herbs and season to taste with salt and black pepper. Finally, stir in the prawns, then pour the mixture into an ovenproof dish.

4. Top the fish with a layer of Crisscuts, allowing them to overlap slightly. Cook in the preheated oven for 18-20 minutes, until the Crisscut topping is crisp and golden.