Haddock and Langoustine Fish Pie
With creamy vegetables, mashed potatoes and smoked cheddar.
Serves: 2
Prep: 20 minutes
Cook: 40 minutes, with overlapping steps
Total: Approximately 1 hour
Oven: 180°C / 160°C fan
Dish: Approximately 1 litre capacity
Ingredients
- 200g skinless, boneless haddock, cut into 3cm pieces
- 100g raw peeled langoustine tails
- 400g floury potatoes, peeled and chopped
- 25g butter and 40ml milk, for the mash
- 40g smoked cheddar, grated
Filling sauce
- 1 small banana shallot, finely chopped
- 1 small carrot, approximately 75g, finely diced
- 1 small garlic clove, finely chopped
- 10g butter, for the vegetables
- 20g butter and 20g plain flour, for the roux
- 300ml whole milk
- 60g frozen peas
- Salt and black pepper
Method
- Heat the oven. Boil the potatoes for 15–20 minutes until tender. Drain, steam dry and mash with 25g butter and 40ml milk.
- Meanwhile, soften the shallot and carrot in 10g butter over a low heat for 8–10 minutes. Add the garlic and cook for 1 minute.
- In another saucepan, melt 20g butter. Stir in the flour and cook for 1–2 minutes.
- Gradually whisk in the 300ml milk. Bring to a gentle simmer and cook for 3–4 minutes until thickened.
- Stir in the softened vegetables and peas. Season, then remove from the heat and fold in the haddock and langoustine meat.
- Transfer immediately to the baking dish. Spread or pipe the mash over the filling and sprinkle with smoked cheddar.
- Bake for 25–30 minutes, until golden, bubbling and thoroughly hot in the centre, with the seafood opaque and cooked through.
- Stand for 5 minutes before serving.
Timing note: This allows longer than the programme’s finishing time because the home version starts with raw seafood. A chilled assembled pie will take longer.
Baked Haddock with Crispy Langoustines and Bisque
With baby fennel and samphire.
Serves: 2
Prep: 30 minutes
Cook: 40 minutes, with overlapping steps
Total: Approximately 1 hour 10 minutes
Oven: 200°C / 180°C fan
Ingredients
Fish and langoustines
- 2 haddock portions, approximately 150g each
- 6–8 large raw langoustines, yielding approximately 100–120g peeled tail meat
- 10g melted butter
- 25g plain flour
- 1 egg, beaten
- 50g panko breadcrumbs
- 3 tbsp rapeseed oil, for shallow frying
- Salt and pepper
Bisque
- Reserved langoustine shells and heads
- 1 tbsp oil
- 1 small shallot, chopped
- ½ small carrot, finely diced
- 1 small garlic clove, chopped
- 1 tsp tomato purée
- 75ml dry white wine
- 350ml fish stock
- 50ml double cream
Vegetables
- 2 baby fennel bulbs, or 1 small bulb cut into wedges
- 100ml water
- 15g butter
- 80g samphire
- ½ lemon
Method
- Peel the langoustines, retaining the shells and heads. Remove the intestinal tract from the tails and refrigerate the meat.
- Heat 1 tbsp oil in a saucepan. Fry the shells and heads for 3–4 minutes, pressing them with a wooden spoon.
- Add the shallot and carrot and cook for 5 minutes. Stir in the garlic and tomato purée for 1 minute.
- Add the wine and simmer for 2 minutes, then add the fish stock. Simmer gently for 20 minutes.
- Strain through a fine sieve, pressing firmly; discard the shells. Add the cream to the strained liquid and simmer for 5–10 minutes to a light sauce consistency. Season.
- Meanwhile, put the fennel in a small pan with 100ml water and 10g butter. Cover and simmer for 12–15 minutes until tender. Uncover and let the liquid reduce.
- Heat the oven. Brush the haddock with melted butter and season lightly. Bake for approximately 10–14 minutes, depending on thickness, until opaque and flaking.
- Coat the langoustine tails in flour, then beaten egg, then panko.
- Heat the frying oil over a medium heat. Shallow-fry the tails for approximately 2–3 minutes per side, until golden and cooked through. Drain on kitchen paper.
- Boil the samphire in unsalted water for 2 minutes. Drain and toss with the remaining 5g butter and a squeeze of lemon.
- Serve the haddock with the fennel and samphire, add the crispy langoustines and spoon the bisque around the plate.