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Christmas Lobster Bisque Fish Pie

Hands-on time: 20min plus cooling  - Cooking time: 1 hour - Serves 6 Claude & Basil say: an indulgent twist on a family favourite. For a special dinner or as a treat. Haddock could be swapped for salmon filets and the scallops for mussels.  INGREDIENTS 75g butter 75g plain flour 125ml dry white wine 400g tin of la Belle-Iloise Lobster Bisque 150ml single cream 250g raw king prawns 200g raw scallops 300g unsmoked haddock, cut into large chunks 1 tbsp. lemon 500g fluffy potatoes (Maris Piper are great) 25g grated cheese (we love gruyere) Preparation Heat the oven to 200C – mark 6 In one large, heavy-based saucepan, melt 50g butter. Add flour and whisk in. Cook for 2-3 mins until smelling...

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