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Fish pie with velouté sauce
Fruit and vegetables
¼
onion
, peeled and chopped
¼
carrot
, peeled and chopped
¼
fennel
, trimmed and chopped
1 tbsp chopped fresh
tarragon
500g/1lb 2oz
potatoes
, peeled and diced
80g/2¾oz
mushrooms
, chopped
1 tbsp chopped fresh
tarragon
Tins, packets and jars
60g/2¼oz
plain flour
Cooking ingredients
1
star anise
large pinch
fennel seeds
750ml/1¼ pints fish
stock
pinch of
salt
6 grinds of
black pepper
pinch freshly grated
nutmeg
salt
Dairy, eggs and chilled
60g/2¼oz
butter
, chilled and diced
1 free-range
egg yolk
Meat, fish and poultry
250g/9oz
prawn
shells
625ml/20fl oz
prawn
stock (see above)
120g/4½oz
salmon
, skinned and diced
120g/4½oz large
prawns
Other
75ml/2½fl oz
white wine
120g/4½oz
smoked haddock
, skinned and diced
230ml/8fl oz velouté sauce (see above)
80g/2¾oz
peas
Back to recipe
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