and stir until thickened and creamy. Season to taste. Stir in the cream. Mix together the white fish, prawns and mussels and scatter over the base of the buttered dish. Arrange ruffles of the salmon randomly over the top. Spoon over the sauce to cover and crumble over the cheese. Arrange the potatoes overlapping over the surface of the sauce. Brush the potatoes with the reserved butter (remelted if necessary) and sprinkle over the remaining cheese. Season and bake for 45 minutes until golden and bubbling. Cook’s tip For an extra crispy golden top finish under a hot preheated grill for three-four minutes.
Dessert:
Wines to complement: S.H. Jones, Banbury (01295) 251179
Start: Cape Mentelle Semillon–Sauvignon 2008. Matching pureed soup and wine can sometimes be a little difficult. A bone-dry white is a good contrast for rich and creamy soups and this wine from the Margaret River region in Western Australia is ideal. It is a nice combination of mouth-filling, lime-scented Semillon and very dry, gooseberry-fruited Sauvignon, not complicated with oak. £13.99 for 75cl bottle. Main: Hugel et Fils Riesling 2008. From the Alsace region in North-East France, the Hugel family have a huge reputation as quality winemakers in Alsace, and tasting this wine it is easy to see why. It is crisp, dry and aromatic with refreshing acidity – a perfect accompaniment to fish pie. £15.49 for 75cl bottle. Dessert: Irish liqueur fudge calls for none other than Baileys Original Irish Cream Liqueur. Poured over ice, this will complement very nicely. £13.49 for 70cl bottle.
Creamy Irish liqueur fudge Ingredients:
• 397g can condensed milk • 150ml Irish cream liqueur • 450g demerara sugar • 125g butter • 2 tbsp Irish whiskey Method: Grease a seven inch square tin. Place all the ingredients into a large non stick saucepan and heat gently stirring until the sugar has dissolved. Bring the mixture to the boil and simmer for ten minutes, stirring continuously until the temperature reaches 240˚C on a sugar thermometer (make sure you stir continuously scraping into the sides of the saucepan or the cream and butter will burn and give you brown specks in your fudge) - don’t worry if you don’t have a sugar thermometer fill a small bowl with cold water and drop a teaspoonful of the mixture into the water - roll it between your fingers it should form a soft ball. If not simmer and stir for a little longer and try again until a soft ball is formed. Remove the pan from the heat and beat for five minutes with a wooden spoon until thickened and slightly grainy. Stir in the whisky and pour into the prepared tin. Allow to cool. When cold cut into squares. Store in an airtight container for one month if it lasts that long!
March 2011 53
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