Well, am afraid the festivities are not over, and there's more delicious food to be eaten. Of course Christmas must have had its range of meat products from the traditional Turkey to roast lamb and honey gazed hams, therefore a much need change for the palate was necessary. With New Year's Eve still to be celebrated, the mood was set for a decadent but delicious dish to revel in the new year. With shoe lobster out in the market, this is indeed a scrumptious dish to be tried by all. Warm, gooey, subtle flavours accentuates the sweet flesh of lobster and prawn. Make it a part of your new year table this year. Happy New Year to one and all!
For the sauce
· 200ml milk
·200ml fish stock
·100g butter
·50g plain flour
· 1 tsp English mustard powder
· 3 whole cloves
· 1 bay leaf
· 150ml double cream
· 50g cheese
For the pie filling
· 250g spinach
· 750g mashed potato
· 100g mature cheese
· 400g raw tiger prawns
· 2 lobster tails, around 750g, thickly sliced
· 20g breadcrumbs
Preparation
1. Heat the oven to 200C, gas 6. For the sauce, mix the milk and stock in a jug, set aside. Melt 50g (2oz) of the butter in a heavy-based saucepan then stir in the flour and mustard powder to make a smooth paste.
2. Gradually whisk in the milk and stock mixture until you have a thick, smooth sauce. Add the cloves and bay leaf then stir in the cream and cheese, heat for a few minutes and season to taste, set aside.
3. For the pie filling; microwave the spinach for 2 minutes, drain and squeeze out any excess water then set aside.
4. Stir 75g of the grated cheese into the mash.
5. Put the fish into the dish adding the spinach around it. Remove and discard the cloves and bay leaf from the sauce then pour over the fish and top with an even layer of mash. Sprinkle over the remaining cheese and the breadcrumbs then dot over small cubes of the remaining butter.
6. Place on a baking tray and cook for 45-55 minutes or until heated through and bubbling.
By Mayuri Jayasinghe
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