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Sophie's Luxury Fish Pie

Sophie Dahl's salmon and cod fish pie recipe with a mash topping made with celeriac, or celery root.

200g MSC certified pacific or organically farmed salmon, tilapia or trout
200g mixed seafood
1 lobster
2 celeriac
2 cloves of garlic
1 tbsp of corn flour
2 leeks
1 handful of parsley
100ml white wine
300ml stock
2 tbsp of crème fraiche

1. Peel and cube the celeriac, put in a saucepan and cover with water bring to the boil and simmer until tender (around 30mins)

2. Season and mash.

3. Finely slice the leeks and finely chop the garlic, sweat in a deep frying pan with a little oil.

4. Add the wine and stock and simmer for a couple of minutes.

5. Mix the corn flour with a tbsp of water and whisk into the leek sauce. Then add the crème fraiche and chopped parsley.

6. In a separate frying pan fry the salmon, lobster and the seafood mix, (if raw, if the seafood is already cooked just add it straight to the leek mix) then also add the salmon and lobster to the leek mix.

7. Check the seasoning and pour into a shallow baking dish, then top with the celeriac mash and bake for 30 minutes at 180 degrees celsius, or until golden brown.