SEITAN AND RED WINE PIE
3+ hoursServes 6GFVG
130 minutesServes 2V
FOR THE FISH
Place the milk into a large saucepan and add the bay leaf, bring up to a simmer and then leave to infuse for 5 minutes. Meanwhile, check over the fish for bones, removing any that you find.
Once the milk has infused, add the coley and poach gently for 3-4 minutes. Remove carefully with a slotted spoon and set aside to cool. Repeat this with the salmon and then lastly the smoked haddock.
While the fish is cooling, make a roux. Melt the butter in a medium-sized pan. Once it’s bubbling add the flour and beat it into the butter to form a roux. Cook for a few minutes, stirring regularly, then remove from the heat. Add a small amount of the hot milk and stir it into the roux really well. Add a little more milk and then place the pan back on the heat, stirring continually and adding the milk until you have a smooth sauce.
Allow the sauce to bubble for a few minutes, still stirring, until it thickens enough to coat the back of a spoon. Remove the sauce from the heat and add the cheese. Stir until melted and check for seasoning; it will need some pepper and, depending on the smoked haddock, it may need salt. Chop the dill or parsley and stir into the sauce along with the nutmeg, then set aside to cool.
Flake the poached fish into large chunks and remove all the skin. Place the fish, prawns and mussels into a pie dish, approximately 10 by 15cm. Pour over the sauce and gently stir through. Pipe the mashed potato over the fish mix, then either cook straight away or chill until needed.
When you are ready to cook the pie, preheat the oven to 200°C and place the pie on a tray to catch any drips. Bake for 30-40 minutes until the mashed potato is golden and the filling is bubbling and piping hot. Serve with fresh vegetables and a bottle of Henderson’s Relish.
FOR THE MASHED POTATO
Bring a large saucepan of water to the boil while you peel and chop the potatoes into evenly sized pieces. Put the potatoes into the pan and boil for about 15 minutes, or until tender. Transfer to a colander and drain well, then place back in the pan off the heat.
Heat the cream and butter in a small pan, then pour over the potatoes. Mash the potatoes using an electric hand whisk or potato masher until smooth and free from lumps. Season with pepper and a pinch of salt.
Preparation time: 1 hour 30 minutes
Cooking time: 30-40 minutes