Fish pie with saffron mash
Ingredients
- 3 shallots finely chopped
- 3 tbsp white wine vinegar
- 150ml white wine
- 142ml pot double cream
- 900g fresh haddock fillets, skinned
- 200g bag raw, peeled prawn preferably unfrozen
- 800g fresh spinach (about 2 bags)
- 200g crabmeat
- 3 garlic cloves
- 1 red chilli halved and deseeded
- 200ml full-fat milk
- pinch saffron strands
- 1 ¼kg potato cut into large chunks
- 4 tbsp olive oil
- zest and juice 1 lemon
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