Prosecco fish pie

Dominic Franks shares his recipe for a classy fish pie, perfect for informal family get-togethers.

Whilst I love a good roast dinner, I wanted to make something a little different and the lovely people at Prosecco DOC sent me some beautiful bottles, so I thought a big family-style fish pie was the answer.

But it’s not just the fresh succulent fish or the chunky sautéed potato topping that make this dish so special, it’s the wonderfully creamy Prosecco sauce that really takes the whole dish to another fabulous level.

The Prosecco DOC Rosé is a combination of Glera and Pinot Nero grapes (between 10% and 15%) which are vinified red and give an added hint of raspberry to the wine’s floral, fruity and citrus notes and I think this will work exceptionally well with the fish.

As a general suggestion, Extra Brut or Brut wines work well with savoury dishes and Dry or Extra Dry match best with sweet.

METHOD
• Start with the potato topping. In a pan add a little olive oil and butter then add the potato cubes. Add a little chopped garlic and thyme and stir it all together. Place the lid on the pan and allow the potatoes to sauté on a low heat for 8 minutes until tender.
• Remove the lid, turn up the heat and allow the potatoes to get a little gentle golden colour. Set aside.
• Put the haddock and salmon in a frying pan that has a lid, pour over 500ml milk. Place the lid on and turn on the heat to medium. Slowly allow it to simmer. The moment it starts to bubble, turn the heat off and let the fish sit in the liquid for 3 mins, then gently remove the fish, reserving the milk. Set aside the fish – it should be slightly undercooked.
• Place the pan back on a medium heat and pour the milk back in (there should be 400ml of it), then pour in 100ml Prosecco. Add the butter and flour and begin to whisk. Whisk gently as the butter melts and the sauce begins to thicken, this should take roughly 3 minutes.
• Once the sauce is thick, allow it to cook gently for 3 more minutes on a very low heat. Stir in the cheese and the mustard, then add salt and pepper. Take it off the heat and stir in the peas and prawns.
• Place the cooked salmon and haddock into a large ovenproof dish and flake it up slightly. I like large chunks. Pour over the sauce with the peas and the prawns and gently mix it in. Finally, spoon the potatoes on top.
• Bake for 15-20 minutes, just enough time for the potatoes to turn more golden on top
• Serve with a sprinkling of fresh chopped chives and a light salad.

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