Recipe: Luxury Fish Pie





With the current stormy weather there is nothing better than our luxury fish pie, a classic winter warmer which goes so well with one of the team's favourite white wines the Domaine Trotignon Touraine Sauvignon 2010 from the Loire - it really is so good that you'd easily mistake it for a Sancerre.  The zesty yet crisp wine is a perfect match for a good Fish Pie.   
 
 
Ingredients:

700g halibut
250g scallops
400g king prawns uncooked
150 ml Domaine Trotignon Touraine Sauvignon 2010
250 ml fish stock
50g butter
50g plain flour
900g mashing potatoes

Method:

Wash, peel and boil the potatoes until soft and fluffy. Mash with a little butter, a splash of milk, salt and pepper. Set to one side.

Make a béchamel sauce by melting the butter in a pan, adding the flour and stirring the mix until it comes together in a paste before slowly adding the milk. Pop in the fish and white wine, leave to cook through for 15 minutes. Place the mix in a pie dish and spoon the mash over the top. Place in a preheated oven at 180C for 30-40 minutes until the potato starts to brown. Serve with a fresh green vegetable.
 
Bon Appetit! 
 
 

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