There is nothing more comforting than a steaming fish pie and to make this dish even better, throw in some lobster !!!! Also, I love using a mouli to make sure any lumps are removed from the spuds, but if you don’t have one then just mash away until smooth. When buying cheddar cheese I find the mass produced packaged options are very lacking in body and lose flavour when used in cooking, so if you can, head to your local cheesemonger and buy a nice bitey mature option like Pyengana or Quickes, you will get much tastier results. The great thing about fish pies is that they can be made ahead of time and reheated when needed and they also freeze perfectly. So here is is my Cheesy Lobster Pie ! Enjoy ;0)
Preheat the oven to 200C/ 180 fan/ gas mark 6. Place the potatoes in a saucepan and cover with water. Bring to the boil and cook until tender. When cooked drain and pass through a mouli to remove any lumps then mash with a drop of milk and some of the butter. Season with salt and white pepper.
250g fresh raw lobster picked from shell and cut into chunks
200g blue eye cod
1 bay leaf
2 leeks, washed and chopped
2 handfuls of grated cheddar cheese
1 tbsp olive oil
3 tbsp flour
salt and white pepper
100g raw green prawns
50g frozen peas
1 tbsp finely chopped parsley
1 lemon, zest only
Heat the milk in a large pan, add the blue eye cod. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Push the cloves into the same onion half and place this into the pan with the milk and fish. Bring the milk up to the boil. Reduce the heat and simmer gently for 6-7 minutes.
Meanwhile, finely chop the remaining half onion and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and the leeks for 4-5 minutes to soften, but not brown.
Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan.
Add the flour to the leeks and stir well to combine. Fry for one minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened and add a handful of the cheddar cheese
Taste the sauce for seasoning, and add more salt or pepper if necessary.
Break the fish into chunks, being careful to feel for any bones and remove any skin, then fold the fish pieces into the sauce.
Add the raw prawns, raw lobster and frozen peas to the mixture.
Place an ovenproof pie dish onto a baking tray (this will catch any of the mix that bubbles over when cooking).
Spoon the fish mixture into the bottom of the ovenproof dish. Sprinkle fresh chopped parsley and grated lemon zest over the top.
Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. scatter a handful off cheddar cheese over the top and place in the oven for 25-30 minutes, or until golden-brown and bubbling.