Our newest Restaurant to the safari center, Empire Modern British Restaurant & Steak House is now well and truly up and running and proving to be a big hit with its unique and delicious menu. This month we thought we would show you an easy way to make one of our bestsellers, The ultimate Fish Pot Pie, perfect for these colder nights. This recipe serves 4.

8 scallops
150 grams of salmon
150 grams of white fish
100 grams flour
100 grams butter
200 ml cream
800 grams potatoes
cheddar cheese

Half the scallops and cut the rest of the fish into bite sized chunks.
Bring a pan of seasoned water to the boil and add the fish. Boil for 2 minutes then remove the fish saving the water (fish stock). Split the fish into 4 equal amounts and place into 4 separate ramekin dishes.
Melt the butter in a pan and once melted add the flour to make a roux.
Stir constantly for around 4-5 minutes to cook the flour, add the cream, which will then make a thick paste. Slowly add the fish stock still stirring constantly until the desired consistency (it should resemble the consistency of double cream).
Bring another pan of water to the boil and add your peeled potatoes to make your mash. Once soft mix with your desired amount of milk, butter & pepper.
Add a small handful of frozen peas to each dish on top of the fish. Once the sauce is the desired consistency pour into the dishes to completely cover the fish, then add a sprinkle of cheddar cheese to each. Put aside to cool.
Once your mash is ready add to the top of each dish and add another pinch of cheddar cheese.
Place in a pre-heated oven at 180 degrees for 25-30 minutes until the mash is golden brown.

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