It looks and tastes special but its easy to prepare. Cook for 15 minutes until tender then drain and mash with the butter and milk.

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Spoon the crème fraîche into a medium saucepan.

Fish pie creme fraiche. Add the lemon juice. Mix up well. Add salt and pepper lemon zest and 15g butter and 150g creme fraiche add the fish and prawns chopped into bite size pieces.
Mash roughly the potatoes with cracked black pepper and nutmeg and put on top of the fish-mixture. This is my ideal recipe when I have friends for dinner. Serve with runner beans or salad.
Stir in 1 tsp mustard then drop in the fish and prawns. Place the fish fillet on the paper skin side down if it still has skin. It does take a bit of time but some of the preparation.
Spoon the mustardy creme fraiche evenly over the fish making sure to completely cover it. Bake for 10 minutes. Or until the top is golden brown.
Mash the potato with butter and some more creme fraiche if you choose and spoon on top of fish mix. 2 Meanwhile put the crème fraîche in a large bowl and mix in the spring onions parsley lemon zest and cornflour. Luxury Fish Pie.
Put the creme fraiche in a small bowl and mix in the two mustards and the capers. Bring to a simmer cover and cook gently for 5 minutes or until the fish flakes easily and the prawns are pink and cooked through. Oven for about 30 min.
Bake for 40 mins. For four people and a typical deep dish youll get in somewhere like Debenhams youll need the following. If you like your fish pie to be creamy feel free to add a few tablespoons of crème fraîche to the fish.
You can serve a side dish of green peas or baked. Bake in pre-heated 425F. Sea salt and freshly ground black pepper 1kg potatoes.
Season the top with salt and pepper. Stir in the fish pie mix and season with freshly ground black pepper. Heat the mash following the pack instructions.

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