Whilst I love a good roast dinner I wanted to make something a little different this Easter and the lovely people Prosecco DOC sent me some beautiful bottles to celebrate the festival, so I thought a big family-style fish pie was the answer.
But it’s not just the fresh succulent fish or the chunky sauteed potato topping that make this dish so special, it’s the wonderfully creamy Prosecco sauce that really takes the whole dish to another fabulous level, particularly the Prosecco DOC Rosé which is a combination of Glera and Pinot Nero grapes (between 10% and 15%) which are vinified red and give an added hint of raspberry to the wine’s floral, fruity and citrus notes and I think this will work exceptionally well with the fish.
As a general suggestion, Extra Brut or Brut wines work well with savoury dishes and Dry or Extra Dry match best with sweet, but it’s all about preference.
So let’s raise a glass to adding something a little fabulous to everything we do this Easter.
The fish
- 400g smoked haddock or cod,
- 240g salmon fillets
- 180g large prawns – raw
- 500ml milk
For the Prosecco sauce
- 50g butter
- 50g plain flour
- 100ml Prosecco DOC
- 100g cheddar cheese – finely grated
- 1 teaspoon mustard
- Salt and pepper
- 100g frozen peas
The potato topping
- 5 large potatoes – chopped into cubes
- 1 garlic cloves – chopped
- Olive oil and butter
- Fresh thyme
Start with the potato topping. In a pan add a little olive oil and butter then add the cubes potatoes. Add a little chopped garlic and time and stir it all together. Place the lid on the pan and allow the potatoes to saute on a low heat for 8 minutes until tender. Remove the lid, turn up the heat and allow the potatoes to get a little gentle golden colour. Set aside.
Put the haddock and salmon in a frying pan that has a lid, pour over 500ml milk. Place the lid on and turn on the heat to medium. Slowly allow it to simmer. The moment it starts to bubble, turn the heat off and let the fish sit in the liquid for 3 mins, then gently remove the fish, reserving the milk. Set aside the fish – it should be slightly undercooked.
Place the pan back on a medium heat and pour back in the milk (there should be 400ml of it) Then pour in 100ml prosecco. Add the butter and flour and begin to whisk. Whisk gently as the butter melts and the sauce begins to thicken, this should take roughly 3 minutes. Once the sauce is thick, allow it to cook gently for 3 more minutes on a very low heat. Stir in the cheese and the mustard, then add salt and pepper. Take it off the heat and stir in the peas and prawns.
Place the cooked salmon and haddock into a large oven proof dish and flake it up slightly. I like large chunks. Pour over the sauce with the peas and the prawns and gently mix it in. Finally spoon the potatoes on top.
Bake for 15 – 20 minutes, just enough time for the potatoes to turn more golden on top.
Serve with a sprinkling of fresh chopped chives and a light salad.
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For more pie recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!
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