recipe for Mitch Tonks' Fish Pie comes from the TV show
Mitch & Matt's Big Fish' on UKTV Food which is being
sponsored by Young's
Seafood and has been created by fishmonger and
restaurateur, Mitch Tonks.
Young's is the UK's leading specialist fish brand.
With two hundred years' experience, the brand's reputation
for fish expertise provides reassurance to seafood consumers.
The Company's aim is to make using fish easy for consumers
and offer superb product quality, whether frozen or
chilled. With access to fish species from around the
world, Young's provides a wide range of products, from
traditional favourites such as Prawns and Scampi to
Chip Shop Battered Fish, Ocean Pie and Seafood Meals.
To learn more visit www.youngsseafood.co.uk
for Mitch Tonks' Fish Pie
1 leek, sliced
10 mussels, in their shells
100g salmon fillet, skinned
100g haddock fillet, skinned
100g cod fillet, skinned
100g smoked haddock
300ml full cream milk
4 tbsp plain flour
handful roughly chopped flat-leaf parsley
100g frozen cooked prawns, defrosted
400g mashed potato
handful grated Parmesan
to make Mitch Tonks' Fish Pie
fry the leek in half the butter, stirring occasionally,
until softened. Set aside.
the mussels in a pan with a splash of water, until
the shells open. Discard any that do not open. Remove
the mussel flesh from their shells. Set aside.
the salmon, haddock, cod and smoked haddock into 3cm
chunks and put into a large pan along with the scallops.
Cover with milk, bring to a simmer and poach for 6-7
minutes. Drain the fish, reserving the milk for the
Heat the remaining butter in a clean pan and stir
in the flour. Cook, stirring for a couple of minutes,
then start to add the warm poaching milk. Season with
salt and pepper and cook until thickened to the consistency
of double cream. Remove from the heat and stir in
the leeks and most of the parsley.
Put the chunks of fish in a grill-proof pie dish and
add the steamed mussels and prawns. Pour over the
the prepared mashed potato on top of the pie and grate
over the parmesan. Sprinkle with the remaining chopped
Put the pie under a hot grill until the top is crisp
and golden and the cheese has melted.