Blakean Fish Pie

Name: Blakean Fish Pie
Ingredients: 1 carrot; 125 ml white wine; 4 scant tablespoons flour, preferably Italian 00 flour; 1 kg floury potatoes; 1 bouquet garni; 1 x 1.25 g sachet powdered saffron; 150 g cooked, peeled king prawns; fresh nutmeg; approx. 150 ml single cream; 225 g salmon fillets; 225 g haddock cutlets; 225 g cod fillets; 125 g unsalted butter; pinch mace

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

So-called because the intense yellow of the saffron-tinted sauce reminds me of one of those beautiful Blakean sunbursts. The saffron itself adds more than just depth of colour: it headily redeems the bland, cottonwoolly fish you buy in those plastic-wrapped polystyrene trays at the supermarket; useful when you can’t get to a fishmonger.

Ingredients

1 carrot
125 ml white wine
1 bouquet garni

Fish course
Pescatarian

Method

Peel the carrot, halve it lengthways and then cut each half into 3 or 4 and put the pieces in a deep frying pan with 125 ml water, the wine, a good pinch of salt and bouquet garni. Bring to the boil and then turn off the heat and let cool. Cook the potatoes in salted water and mash with