Fish pie with velouté sauce recipe
 A luxurious fish pie, topped with velvety velouté sauce and creamy mashed potato. 250g/9oz prawn shells¼ onion, peeled and chopped¼ carrot, peeled and chopped¼ fennel, trimmed and chopped1 star aniselarge pinch fennel seeds1 tbsp chopped fresh tarragon 75ml/2½fl oz white wine750ml/1¼ pints fish stock 250g/9oz prawn shells ¼ onion, peeled and chopped ¼ carrot, peeled and chopped ¼ fennel, trimmed and chopped 1 star anise large pinch fennel seeds 1 tbsp chopped fresh tarragon 75ml/2½fl oz white wine 750ml/1¼ pints fish stock 60g/2¼oz butter, chilled and diced60g/2¼oz plain flour625ml/20fl oz prawn stock (see above)pinch of salt6 grinds of black pepper 60g/2¼oz butter, chilled and diced 60g/2¼oz plain flour 625ml/20fl oz prawn stock (see above) pinch of salt 6 grinds of black pepper 500g/1lb 2oz potatoes, peeled and diced1 free-range egg yolkpinch freshly grated nutmegsalt 500g/1lb 2oz potatoes, peeled and diced 1 free-range egg yolk pinch freshly grated nutmeg salt 120g/4½oz smoked haddock, skinned and diced120g/4½oz salmon, skinned and diced120g/4½oz large prawns230ml/8fl oz velouté sauce (see above)80g/2¾oz mushrooms, chopped80g/2¾oz peas1 tbsp chopped fresh tarragon 120g/4½oz smoked haddock, skinned and diced 120g/4½oz salmon, skinned and diced 120g/4½oz large prawns 230ml/8fl oz velouté sauce (see above) 80g/2¾oz mushrooms, chopped 80g/2¾oz peas 1 tbsp chopped fresh tarragon Method To make the prawn stock, preheat the oven to 200C/180C Fan/Gas 6.Place the prawn shells, onion, carrot and fennel on a baking tray and scatter over the star anise, fennel seeds and tarragon. Roast in the oven for 15 minutes or until vegetables are just tender. Transfer the roasted ingredients to a saucepan and add the wine and fish stock. Bring to the boil and then reduce to a simmer for 20 minutes. Pass the stock through a sieve and set aside. To make the velouté sauce, melt the butter in a small saucepan until foaming but not browning. Stir in the flour gradually and mix until the flour is fully incorporated. Cook out until a roux is formed. Add the prawn stock a little at a time, mixing until smooth with no lumps before adding more stock. Season with the salt and pepper. Bring the mixture slowly to the boil, stirring continuously, and then simmer for 20–30 minutes or until a smooth sauce is formed. Remove from the heat and leave to cool. Place the potatoes in lightly salted water and bring to the boil. Cook for 15–20 minutes, or until tender. Drain thoroughly. Add the egg yolks and nutmeg and mash together. Preheat the oven to 180C/160C Fan/Gas 3. Lay the fish and prawns in a deep baking dish and top with the mushrooms, peas and tarragon. Pour over the velouté sauce, top with the mash and bake in the oven for 30–40 minutes. To make the prawn stock, preheat the oven to 200C/180C Fan/Gas 6. To make the prawn stock, preheat the oven to 200C/180C Fan/Gas 6. Place the prawn shells, onion, carrot and fennel on a baking tray and scatter over the star anise, fennel seeds and tarragon. Roast in the oven for 15 minutes or until vegetables are just tender. Place the prawn shells, onion, carrot and fennel on a baking tray and scatter over the star anise, fennel seeds and tarragon. Roast in the oven for 15 minutes or until vegetables are just tender. Transfer the roasted ingredients to a saucepan and add the wine and fish stock. Bring to the boil and then reduce to a simmer for 20 minutes. Pass the stock through a sieve and set aside. Transfer the roasted ingredients to a saucepan and add the wine and fish stock. Bring to the boil and then reduce to a simmer for 20 minutes. Pass the stock through a sieve and set aside. To make the velouté sauce, melt the butter in a small saucepan until foaming but not browning. Stir in the flour gradually and mix until the flour is fully incorporated. Cook out until a roux is formed. Add the prawn stock a little at a time, mixing until smooth with no lumps before adding more stock. Season with the salt and pepper. Bring the mixture slowly to the boil, stirring continuously, and then simmer for 20–30 minutes or until a smooth sauce is formed. Remove from the heat and leave to cool. To make the velouté sauce, melt the butter in a small saucepan until foaming but not browning. Stir in the flour gradually and mix until the flour is fully incorporated. Cook out until a roux is formed. Add the prawn stock a little at a time, mixing until smooth with no lumps before adding more stock. Season with the salt and pepper. Bring the mixture slowly to the boil, stirring continuously, and then simmer for 20–30 minutes or until a smooth sauce is formed. Remove from the heat and leave to cool. Place the potatoes in lightly salted water and bring to the boil. Cook for 15–20 minutes, or until tender. Drain thoroughly. Add the egg yolks and nutmeg and mash together. Place the potatoes in lightly salted water and bring to the boil. Cook for 15–20 minutes, or until tender. Drain thoroughly. Add the egg yolks and nutmeg and mash together. Preheat the oven to 180C/160C Fan/Gas 3. Lay the fish and prawns in a deep baking dish and top with the mushrooms, peas and tarragon. Pour over the velouté sauce, top with the mash and bake in the oven for 30–40 minutes. Preheat the oven to 180C/160C Fan/Gas 3. Lay the fish and prawns in a deep baking dish and top with the mushrooms, peas and tarragon. Pour over the velouté sauce, top with the mash and bake in the oven for 30–40 minutes.