Chef Ryan's Recipe

Fish and Chip Pie with Minty Peas

Serves 4 50 minutes

Celebrating the ultimate British staple and comfort food, this recipe combines a warming comforting pie with classic fish and chips - weird perhaps but also wonderful - familiar flavours and a delicious alternative to the original.

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This recipe was produced by Ryan Brokenbrow

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Ryan Brokenbrow

Long Description

Ingredients

  • 50g x Butter
  • Plus 25g extra
  • 50g x Plain Flour
  • 500ml x Milk
  • 650g x Mawgan Bay Mixed Seafood
  • 2 tbsp x Olive Oil
  • 2 x White Onion, chopped
  • 1 x Small Bunch of Flat Leaf Parsley
  • 1 x Small Bunch of Dill
  • 1 x Lemon
  • 1kg x Potatoes
  • 200g x Frozen Peas
  • 10 x Mint Leaves
  • 1 tsp x Paprika
  • Seasoning
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Romeo and Juliet Sparkling Brut Prosecco

Wine pairing selected by: Kelli Coxhead - The Wine Shop
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Ingredients

  • 50g x Butter
  • Plus 25g extra
  • 50g x Plain Flour
  • 500ml x Milk
  • 650g x Mawgan Bay Mixed Seafood
  • 2 tbsp x Olive Oil
  • 2 x White Onion, chopped
  • 1 x Small Bunch of Flat Leaf Parsley
  • 1 x Small Bunch of Dill
  • 1 x Lemon
  • 1kg x Potatoes
  • 200g x Frozen Peas
  • 10 x Mint Leaves
  • 1 tsp x Paprika
  • Seasoning
  1. Heat the oven to 190C/170C Fan/gas mark 5.

  2. Make a classic white sauce by melting 50g butter in a pan. Add the flour and combine, cookout for 2 minutes then slowly add the milk to create a thick sauce. Once thick, turn off the heat.

  3. Put the fish mix through the sauce.

  4. Season and add chopped dill, parsley and nutmeg.

  5. Dice the onion and fry off for a few minutes then add that to the fish and sauce mix.

  6. Chop the potatoes into chips. In a bowl coat with olive oil, paprika and seasoning.

  7. Put the fish mix in an ovenproof dish, cover with the chips and bake for 30-40 minutes until golden.

  8. For the minty peas add them to salted boiling water for 2 minutes. Drain and crush with 25g butter, chopped mint, a dash of vinegar and seasoning.

  9. Serve the pie with the peas, a slice of lemon and your favourite accompaniments.

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