I’m sure that is not the correct title, but that is what I entitled it in my recipe book many years ago and it describes the dish very well! It’s an old recipe from my mum and I thought we’d have a change this week and have some fish. Again don’t be scared to try different types of fish, I could only get a mix of fish in the supermarket so that’s what I used, but if you want to use one type of fish e.g. haddock, that is equally fine.  I also added 2 hard-boiled eggs this week, as I think it complements the dish well.

Serves 4

Heat oven to 180 degrees

Ingredients

1 pack fish pie mix – around 250g

150g prawns

400 ml milk

25g x 2 butter (25g for sauce and 25g for leek)

25g plain flour

1 leek sliced

50ml double cream

150g small pasta shapes

100g grated cheese

1tbs Dijon mustard

1tbs chopped parsley

2 hard boiled eggs

Egg white

Method

1. Cook the fish pie mix in the milk for 10 mins – drain the fish, flake and put in casserole with the prawns, putting the milk to one side
2. Hard boil the eggs –  6 to 7 minutes
3. Meanwhile, cook the pasta in salted boiling water, then drain and add to fish
4. Melt 25g butter and sautee the leek, season and add the cream to the mixture. Put the leek mixture in the casserole with the fish
5. Cut the eggs into 4 and place in casserole
6. Make the sauce – melt the remaining 25g of butter with the plain flour, cook for around a minute then gradually add in the milk to make a lovely creamy white sauce, add the Dijon mustard and season well. Finally stir in the chopped parsley
7. Beat the egg white until firm, then gently fold it into the white sauce with a metal spoon – be careful not to over stir
8. Pour over the top of the casserole, sprinkle with cheese and bake in the oven for 30 minutes until golden brown