Hook head fisherman's pie
Whenever I put this on the menu, it walks out the door. I normally use a mixture of fish, but you could use just one variety. Serve it with a fresh green salad scattered with a handful of edible flowers for simplicity. Serves four.
YOU WILL NEED
40g/1½ oz butter
50g/2oz cornflakes, lightly crushed
25g/1 oz fresh white breadcrumbs
2 tbsps fresh mixed herbs, chopped (such as basil and flat-leaf parsley)
50g/2oz smoked salmon, cut into small pieces
6 spring onions, finely chopped
120ml/4fl oz white wine
450ml/¾ pint tarragon-scented fish stock
225g/8oz firm fish fillets, skinned, boned and cut into bite-sized chunks (such as cod, haddock, salmon and sea bass)
75g/3oz Dublin Bay or tiger prawns, raw and peeled
75g/3oz mussels, scrubbed
175 ml/6fl oz cream
1 tbsp fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper
Green salad, lightly dressed, to serve
Hardboil the egg in a small pan and just cover with water, then cook for 10 minutes until hard. Drain and rinse under cold running water, then remove the shell and finely chop.
Melt 15g/½oz of the butter in a pan and remove from the heat. Stir in the chopped hard-boiled egg with the cornflakes, breadcrumbs and mixed herbs. Season to taste and set aside until needed.
Melt the remaining 25g/1oz of the butter in a pan and add the smoked salmon and spring onions. Sauté for two to three minutes without colouring. Pour in the wine and reduce by half, then add the stock and bring to a simmer.
Tip the fish and shellfish into the simmering stock, then stir in the cream and parsley. Cover and simmer gently for two to three minutes until the fish is cooked through and all of the mussels have opened; discard any that do not.
Transfer into four individual ovenproof dishes and scatter the reserved breadcrumb mixture on top. Grill for five minutes or until bubbling and lightly golden.
To serve, bring the individual fish pies straight to the table with a separate bowl of salad and allow everyone to help themselves.