Thanks to Michelin-starred Chef Richard Allen, who has shared his famous Fish Pie Recipe for meetingsclub Members to enjoy.  Don’t forget to check out Rockliffe Hall in our latest Editor’s Destination!

Fish pie serves 4 

Ingredients:

500ml x Double cream 

2 x shallots, peeled and chopped 

8 x Peeled prawns 

Sea salt for seasoning to your taste 

12 cooked, picked mussels 

200ml fish stock 

1 x Diced salmon fillet skin and bones removed 

4 scallops, shelled, roe removed and cut in half 

1x clove garlic, crushed 

2 sprigs of Curley parsley, roughly chopped 

1 x Bay leaf 

200ml white wine 

50g salted butter 

1 x white of 1 x large leek, chopped finely 

10 salad potatoes peeled, cooked and sliced into 1 cm rounds 

1 sprig of tarragon, chopped finely 

1 tea spoon of Dijon mustard 

50ml Olive oil

Method:

Start by placing a thick based sauce pan on the stove on a medium heat, add the butter to the pan when the butter starts foaming add the shallots, stir for 1 minute add the leek and garlic cook without letting the leeks color for a further 2 minutes then season with a little salt. Turn up the heat and add the white wine, reduce by half then add the fish stock reduce by half then add the double cream and turn down the heat reduce the cream sauce by half until thickened and add the mustard, check the seasoning remove from the heat and add your fish and finally your herbs gently fold the fish and herbs through the cream sauce and immediately ladle the fish mix into your chosen casserole dish. Arrange the potatoes evenly on top of the pie brush the sliced potatoes with the olive oil sprinkle with sea salt and cook in a pre-heated oven on 180 degrees c for 20 minutes 

Serve straight away