55g butter
65g flour
700ml milk (hot)
Fresh milled black pepper
3g sea salt
30g butter
200g onion finely chopped
100ml white wine
100ml double cream
700ml white sauce
Zest of 1 lemon
1 clove garlic finely chopped
30g parsley roughly chopped
2 tbsp olive oil
15g grated parmesan
20g grated gruyere cheese
100g white breadcrumbs
2g salt
Pepper
1 litre water
10g salt
80g butter
100g warm milk
500g peeled potatoes
Milled black pepper
2 egg yolks
A little nutmeg to taste
Melt the butter in a pan on a low heat, add the flour and cook out for 5 minutes, stirring regularly. Boil the milk and slowly incorporate into the flour and butter mix, stirring at all times. Add the salt and pepper and simmer for 8 minutes at a slow temperature.
Melt the butter in a pan on a low heat, add the onion and cook on a low heat for 5 minutes. Add the wine and reduce by 2/3rds. Add the white sauce and cream and simmer for 2 minutes stirring all the time then take off the heat.
Place the crumbs into the robot coupe with the olive oil, lemon zest, garlic, parsley, salt and pepper and blitz for 20-30 seconds. Place into a bowl and add the parmesan and gruyere cheese.
Boil the potatoes in salted water and drain really well. Mash the potato on low heat, adding the butter, salt and warm milk. Take off the heat and add the nutmeg and egg yolks. Once mixed put the mash into a piping bag with a large star nozzle.
Take the white sauce whilst it is simmering on the stove, add the cod and cook this for 30 seconds. Then add the salmon and cook for 30 more seconds. Next, add the plaice fillets and the scallop slices and cook for 30 more seconds. Lastly add the mussels, chopped chives, parsley and sliced spring onions and leave to warm through for a few seconds. Place this in a suitable pie dish, pipe on the warm mashed potato and sprinkle over the crumb topping. Bake in a 180c oven for 15 minutes till the crumb is melted and golden in colour.
55g butter
65g flour
700ml milk (hot)
Fresh milled black pepper
3g sea salt
30g butter
200g onion finely chopped
100ml white wine
100ml double cream
700ml white sauce
Zest of 1 lemon
1 clove garlic finely chopped
30g parsley roughly chopped
2 tbsp olive oil
15g grated parmesan
20g grated gruyere cheese
100g white breadcrumbs
2g salt
Pepper
1 litre water
10g salt
80g butter
100g warm milk
500g peeled potatoes
Milled black pepper
2 egg yolks
A little nutmeg to taste
Melt the butter in a pan on a low heat, add the flour and cook out for 5 minutes, stirring regularly. Boil the milk and slowly incorporate into the flour and butter mix, stirring at all times. Add the salt and pepper and simmer for 8 minutes at a slow temperature.
Melt the butter in a pan on a low heat, add the onion and cook on a low heat for 5 minutes. Add the wine and reduce by 2/3rds. Add the white sauce and cream and simmer for 2 minutes stirring all the time then take off the heat.
Place the crumbs into the robot coupe with the olive oil, lemon zest, garlic, parsley, salt and pepper and blitz for 20-30 seconds. Place into a bowl and add the parmesan and gruyere cheese.
Boil the potatoes in salted water and drain really well. Mash the potato on low heat, adding the butter, salt and warm milk. Take off the heat and add the nutmeg and egg yolks. Once mixed put the mash into a piping bag with a large star nozzle.
Take the white sauce whilst it is simmering on the stove, add the cod and cook this for 30 seconds. Then add the salmon and cook for 30 more seconds. Next, add the plaice fillets and the scallop slices and cook for 30 more seconds. Lastly add the mussels, chopped chives, parsley and sliced spring onions and leave to warm through for a few seconds. Place this in a suitable pie dish, pipe on the warm mashed potato and sprinkle over the crumb topping. Bake in a 180c oven for 15 minutes till the crumb is melted and golden in colour.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.