Seafood mix

Combination of 3 different types of fish ( salmon, white fish, smoked fish ) to make traditional fish pie or seafood chowder



Fish pie



  • 750g seafood mix ( skinless salmon, white fish, smoked fish )
  • 100g prawns
  • 450 ml fresh goats milk
  • 450g potatoes, peeled
  • 60g unsalted butter
  • 30g melted, unsalted butter
  • 60g flour
  • 2 tbsp fresh dill
  • 60g mature cheddar cheese ( sheeps or goats ), grated
  • sea salt and freshly ground black pepper
  • 1 shallot, cut in half
  • 1 bay leaf


  1. Preheat the oven to 200c and grate the raw potatoes with the larger part of a box grater and place the grated potato into a bowl of cold
    water to stop them from going brown. Grate the cheddar using the same side of the grater and set aside in a bowl
  2. Place the seafood mix in a saucepan, pour over the milk and drop in the onion and bay leaf. Cook over a low heat for five minutes, then drain, holding on to the milk but discarding the onion, bay leaf. Then add the fish to your roasting tray
  3. Melt 60g of butter in a saucepan then stir in the flour and cook for five minutes to make a roux. Add the milk that you poached the fish in and beat, until the sauce is smooth and thick. Season with sea salt and pepper, add in half the dill and pour over the fish
  4. Drain the grated potatoes and pat dry with a clean tea towel until they are completely dry. Mix the grated potatoes in a bowl with the grated cheddar, the rest of the dill and sea salt and scatter over the fish and the sauce
  5. Melt the remaining butter in a saucepan and brush over the top of the pie to ensure the top gets really crispy. Bake in the oven for 20 minutes, or until golden brown