1 tbsp of butter
1 onion, diced
1/4 tsp ground nutmeg
1 bay leaf
180g skinless smoked haddock, cut into 3cm chunks
200ml fish stock
75ml double cream
400g skinless salmon, cut into
180g raw king prawns, peeled
50g parmesan, grated
Small bunch of parsley, finely chopped
3 large sheets of filo pastry
Steamed greens to serve (Asparagus as a suggestion)
1. Preheat your oven to 180ºC (fan 160℃/gas mark 4) and bring a medium saucepan of water to the boil.
2. Gently lower in the eggs and simmer for 8 minutes. When they are cooked, run them under cold water and peel each one. Set the eggs to one side.
3. While the eggs are cooking, melt the butter in a saucepan over a medium to high heat. When it is bubbling, add the onion and cook for 3 minutes, or until the onion is beginning to soften.
4. Increase the heat to maximum and add the nutmeg, bay leaf and haddock chunks. Fry the whole lot together for 1 minute and then pour in the stock. Bring to the boil and simmer for 1 minute, then add the double cream and bring to a simmer one last time before turning off the heat.
5. Add the salmon, prawns, parmesan and parsley and gently stir to combine everything. Roughly chop the boiled eggs and fold them through the mixture. Tip the whole lot into a 23 x 18cm baking dish.
6. Roughly scrunch up the filo pastry sheets and sit them on top of the mixture. Slide the fish pie into the oven and bake for 15 minutes, or until the pastry has coloured and the mixture is piping hot. Serve with steamed greens or a simple salad.