Salmon & Prawn Pie
700 grams salmon fillet
300 grams raw prawns
500 ml full cream milk or almond or rice or coconut milk (if lactose intolerant)
1 onion diced
3 cloves garlic finely chopped
6 boiled eggs (hard boiled and then sliced)
75g Butter, salted or ghee (add to fish and milk mixture)
50g coconut flour
A small bunch of chives (finely chopped) to be used in the sauce and save extras for garnish
1 ½ kg sweet potatoes (peel, chop, boil and mash)
100g cheddar cheese or vegan bio cheese (if lactose intolerant)
salt and pepper to taste
Lemon wedges and chives to finish
Pre heat oven to 180 degrees. Peel, chop and boil the sweet potatoes until soft, drain then add 50 grams of butter, season, and mash and set aside. While potatoes are cooking, boil the eggs (at least 5 minutes). When the potatoes and eggs are cooking, start to prepare the filling.
Put the fish into a large frying pan and layer the salmon fillets side by side. Sprinkle the onion and garlic over the fish; add the milk and 75 grams of butter. Bring the fry pan to a steady simmer, cover with a lid and poach until the fish is cooked all the way through. Using a slotted spoon, remove the cooked fish onto a plate to cool. (Hold onto the poaching milk to add to the roux).
When the fish is cool enough to handle, flake with a fork, discard the skin and any small bones. Add the flaked fish to a baking dish and evenly scatter the raw green prawns on top of the flaked fish. In a clean saucepan melt the 50 grams of butter and then stir in the flour to form a roux. Allow to cook over a gentle heat for a couple of minutes before pouring over the left over poaching milk (including onion and garlic).
Whisk constantly over a medium heat for about 5 minutes, the sauce should become thick and smooth. Season to taste with salt and pepper, stir through the chopped chives and pour the white sauce over the fish and prawns, ensure it is evenly covered.
Top with sliced boiled eggs, sweet mash and sprinkle with cheese. Bake for 30 mins at 180 degrees, it should be bubbling up the sides when cooked through and the top golden crisp. Serve with salt, pepper, lemon and left over chives. This dish is fantastic with steamed broccoli, cauliflower and green beans.