Fish pie with velouté sauce

1. 1

   To make the prawn stock, preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Place the prawn shells, onion, carrot and fennel on a baking tray and scatter over the star anise, fennel seeds and tarragon. Roast in the oven for 15 minutes or until vegetables are just tender.

3. 3

   Transfer the roasted ingredients to a saucepan and add the wine and fish stock. Bring to the boil and then reduce to a simmer for 20 minutes. Pass the stock through a sieve and set aside.

4. 4

   To make the velouté sauce, melt the butter in a small saucepan until foaming but not browning. Stir in the flour gradually and mix until the flour is fully incorporated. Cook out until a roux is formed. Add the prawn stock a little at a time, mixing until smooth with no lumps before adding more stock. Season with the salt and pepper. Bring the mixture slowly to the boil, stirring continuously, and then simmer for 20-30 minutes or until a smooth sauce is formed. Remove from the heat and leave to cool.

5. 5

   Place the potatoes in lightly salted water and bring to the boil. Cook for 15-20 minutes, or until tender. Drain thoroughly. Add the egg yolks and nutmeg and mash together.

6. 6

   Preheat the oven to 180C/160C Fan/Gas 3. Lay the fish and prawns in a deep baking dish and top with the mushrooms, peas and tarragon. Pour over the velouté sauce, top with the mash and bake in the oven for 30-40 minutes.

1 serving ≈ 475 g

Nutrition values are estimates. - means data is unavailable.