Today we will prepare a delicious leek pie with prawns to which we have added salmon of choice but which also goes very well with fish such as gudgeon or cod.
The mixture of prawns and fish is complemented with a special touch of dry white wine, cream and nutmeg. Come and discover how to prepare this exquisite dish!
- 400 grams of skinless salmon fillet, ready to cook
- 400 grams of prawns or shrimps, peeled and deveined
- 400 grams of potatoes, peeled and cut in cubes
- 2 tablespoons olive oil
- 1 clove of garlic, finely chopped
- 2 carrots, peeled and cut into pieces
- 2 leeks, halved lengthwise and chopped
- 2 tablespoons chopped parsley
- 2 tablespoons all-purpose flour
- 50 millilitres of dry white wine
- 250 millilitres of fish stock
- 150 millilitres of cream
- 100 millilitres of warm milk
- 4 tablespoons grated Gouda cheese
- 2 tablespoons of butter
- Cook the potatoes in boiling salted water over medium-high heat for 25-30 minutes.
- Heat the oil in a frying pan and fry the garlic, then add the vegetables and fry for a few minutes.
- Add the flour, wine, stock and stir well so that there are no lumps. Add the cream, chopped salmon and prawns, season with salt and ground black pepper and cook over a medium heat for about 10 minutes until thickened.
- Drain the potatoes, let them cool a little and mash them. Add the milk, cheese and butter, season with salt, ground black pepper and nutmeg and pour into a piping bag.
- Heat the oven to 200°C, add the parsley to the fish and prawn mixture, season to taste and transfer to a baking dish. Spoon the puree over the top so that it is well covered and bake for about 40 minutes.
- Once ready, serve the leek and prawn and salmon pie with peas and carrots, adding black pepper to taste.
- You can substitute the salmon with cod, gudgeon, all these fish always cut into bite sized pieces.
- If you have a fan oven in your home, we recommend cooking this delicious leek and prawn cake at 180°C.