Serve with: Buttered Peas.
How we make it: Melt butter, add flour, add white wine, add fish stock, cream and milk season with salt & pepper, cook out and chill. Dice fish and prawns, add to the chilled sauce with the dill. Steam diced potato, when cooked mash, add cream, milk, egg yolk, mustard, salt & pepper. Place fish mix in the base of dish, top with mash and a sprinkle of paprika.
Ingredients: Potato, Pollack, Milk, Smoked Haddock, Fish Stock, Butter, Cream, Prawns, Egg Yolk, Flour, White Wine, Mustard, Dill, Salt, Pepper & Paprika.
Cooking instructions: Cooking instructions: Pre-heat oven to 170ºC, cook from Frozen for 50min until golden brown, ensure product is cooked throughly and piping hot through. (You may need to reduce oven temp for the last 20min of cooking to ensure product does not burn)
Allergens: Flour(Gluten), Butter(Milk), White Wine(Sulphites), Fish, Crustacea, Mustard.