For the topping:
650 grams sweet potato, freshly grated
2 & 1/2 tablespoons Lurpak salted butter (available at Foodsaver)
60 grams white cheddar, finely grated (available at Foodsaver)
Zest of one lemon
1 tablespoon fresh dill, finely chopped
Salt & pepper to taste
For the filling:
150 grams Dover Sole, defrosted (available at Foodsaver)
450 ml milk
1 tablespoon fresh dill, finely chopped
1 tablespoon Chorio olive oil (available at Foodsaver)
2 small onions, finely diced (already cut and frozen at Foodsaver for your convenience)
115 grams fresh carrots, finely chopped
1 tablespoon fresh garlic, finely chopped
50 grams all purpose flour
200 grams Cooked Peeled Tail On Black Tiger Shrimps (26/30 Size), defrosted (available at Foodsaver)
200 grams Lord Seaforth Traditionally Smoked Scottish Salmon (available at Foodsaver)
1 & 1/2 teaspoons Reine de Dijon Mustard (available at Foodsaver)
Juice of 1 lemon
40 grams white cheddar, finely grated (available at Foodsaver)
Salt & pepper to taste
Serve alongside:
Boiled Ardo Bio Garden Peas (available at Foodsaver)
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1. Preheat the oven to 175C.
2. Prepare the potato topping. Grate the sweet potato. Using your hands, squeeze any liquid out of the grated sweet potato. In a large pan on high heat, melt the butter. Add the grated sweet potato, a 1/2 tablespoon of fresh dill and stir until softened, about 5 minutes. Add salt and pepper to taste. Remove the pan from the heat and let cool.
3. Next, prepare your seafood ingredients. Using a knife, roughly cut away the Dover sole fish meat from the skin and place the pieces in a small bowl. Using a knife, chop the prawns in half, also removing the tails and place them in a small bowl. Tear the smoked salmon into small pieces and place in a small bowl.
4. Heat the milk and a 1/2 tablespoon fresh dill in a small pot on the stove. Once the milk is very hot, but not boiling, add the pieces of the Dover sole to the hot milk. Once the fish is cooked (about 5 minutes), remove the fish using a slotted spoon and tear the cooked fish meat into small pieces. Remove the milk from the heat, but keep the milk as we will use it later.
5. In a large pan on medium-high heat, heat 1 tablespoon of olive oil. Add the onions and carrots and stir fry for 5 minutes. Add the garlic and stir fry for 1 minute. Add the flour and stir fry for 3 minutes. Add the milk in which the Dover sole was cooked, and a 1/2 tablespoon of fresh dill. Stir the mixture until it resembles a medium-thick sauce. Add the Dover sole, shrimps, smoked salmon, and mustard. Stir the mixture for 1 minute. Add the lemon juice, 40 grams of cheddar cheese, salt and pepper to taste, and stir until incorporated.
6. Scoop the fish filling into the bottom of a glass roasting pan (about 4 cm deep, 20 cm wide, 30 cm long). Sprinkle the sweet potato topping on top of the fish filling. Then, sprinkle the 60 grams of cheddar cheese and a 1/2 tablespoon of fresh dill over top the sweet potato topping.
7. Place the fish pie into the oven and bake for 30 to 35 minutes, until the top is golden brown. Remove, garnish with freshly chopped dill to taste and serve with a generous helping of boiled green garden peas.
