Name: Dominic Franks’ Upside Down Fish Pie
Cook time: 55 min
Yield: 4
Ingredients: 320g sheet of ready-rolled puff pastry, roughly 35cm x 23cm, or use homemade; Drizzle of extra-virgin olive oil; Handful of dill, torn; Salt and freshly ground black pepper; 3 types of skinless fish, roughly 300g in total, cut into bite-sized chunks (I use a mix of salmon, hake and smoked haddock); 150g large peeled raw prawns, deveined; 100g frozen peas; 1 egg, beaten; FOR THE CHEESY SAUCE; 500ml milk; 50g plain flour; 50g lightly salted butter; Salt and freshly ground black pepper; 100g strong Cheddar, grated; 2tbsp soft cheese

VMG Recipes