Crispy and bursting with flavour, this showstopper of a recipe is a welcomed addition to any dinner party. Visit South African Mushroom Farmers’ Association’s website for more mouth-watering recipes.
For the topping:
Place potatoes in a pot of cold, salted water.
Bring to a simmer and cook until tender.
Drain. Tip the potatoes back into the pot to steam dry.
Mash and add the milk and butter as you go until smooth.
Taste to adjust seasoning. Set aside.
For the filling:
Place the milk and bay leaves in a medium sized saucepan and heat.
Add the haddock and gently poach until cooked through.
Remove from the milk.
Heat a drizzle of olive oil in a large frying pan.
Sauté the prawns until just pink and golden on both sides.
In the same pan heat a fresh drizzle of olive.
Sauté the mushrooms until golden brown and they have released all their liquid.
Preheat oven to 220˚C.
In a large Dutch oven, heat a drizzle of olive oil with the butter.
Sauté the onion, carrot and leek until tender.
Sprinkle over the flour and cook for one minute.
Pour in the wine slowly. Mixing and scraping any flour off the bottom of the pot.
Pour in the milk / poaching liquid and stir to combine.
Add the Dijon mustard, cayenne pepper, lemon zest and bring to a simmer.
Simmer until thickened.
Taste to adjust seasoning.
Add herbs at the end and fold through along with the haddock, prawns and mushrooms.
Spoon filling into a ± 28cm x 22cm baking dish.
Gently top with the mashed potato, spreading it all over and scoring with a fork if desired.
Sprinkle over the breadcrumbs and Parmesan cheese.
Bake in the hot oven for 20-25 minutes until golden brown.
Serve with a fresh green salad and enjoy!