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Lemon chilli fish pie


1kg Maris Piper potatoes, peeled and halved
220g salmon fillet, skinless and boneless
220g cod fillet, skinless and boneless
650ml full-fat milk, plus a splash for the mash
2 bay leaves
1 tbsp olive oil
50g butter, plus extra for the mash
1 large onion, finely sliced
1 fennel, quartered and finely sliced
2 garlic cloves, crushed
40g plain flour
4-6 tsp Dr Trouble Lemon Chilli Sauce
small bunch parsley, chopped
200g peeled king prawns
handful grated smoked Cheddar

Serves 6 – Preparation time 1 hour – Cooking time 40 minutes

Step 1

Cook the potatoes in a pan of salted water for 15 minutes, or until tender. Drain and mash with a splash or milk and knob of butter. Season with sea salt and freshly ground black pepper and set aside.

Step 2

Put the salmon and cod in a pan and pour over the milk. Add the bay leaves. Bring to a gentle simmer, cover with a lid and cook very gently for 2 minutes. Turn off the heat and leave in the pan with the lid on for a further 5 minutes.

Step 3

Heat the oil and butter in a separate pan and cook the onion and fennel for 10 minutes until starting to brown. Add the garlic, and cook for a further 2 minutes, then stir in the flour and cook for 1 minute.

Step 4

Remove the fish from the milk and discard the bay leaves. Add the milk to the pan with the onions and fennel, bit by bit, stirring continuously, until smooth. Remove from the heat then stir through the Dr Trouble Lemon Chilli Sauce and parsley. Season with sea salt and freshly ground black pepper.

Step 5

Preheat the oven to 200ºC/180º fan/Gas Mark 6. Pour the sauce into a large casserole dish. Flake over the fish, and scatter over the prawns. Spoon the mashed potato over the top and sprinkle over the grated cheese. Bake in the oven for 40 minutes, until bubbling and golden.
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