200g monkfish cheeks
100g white flour
50g button mushrooms
50g baby spinach
8 chopped basil leaves
3 chopped sundried tomatoes
2 egg yolks
6 large red-skin potatoes
1 tablespoon of lemon juice
Salt and pepper to taste
Cook, shell and chop the lobsters and trim the monkfish cheek (leave to one side). Using the lobster shells, make lobster stock.
Melt the butter in a pan and add flour stirring gently for 10-15 minutes being sure not to brown the butter. In a different pot, bring the lobster stock to a boil and slowly add the boiling liquid to pan with the flour and butter mixture; stirring gently. Cook out for 15-20 minutes then add the cream slowly. Remove half of the creamy mixture and reserve for later.
Quickly poach the button mushrooms in boiling water until tender. Now add all ingredients (the chopped lobster, monkfish cheek, tender button mushrooms, baby spinach, chopped basil leaves, and chopped sundried tomatoes) stirring to incorporate all ingredients. Add salt and pepper to taste and a squeeze of fresh lemon to bring out the flavours. Add the rich pie-filing to a pie dish.
Meanwhile, peel, chop and boil the potatoes. Mash the soft potatoes with the egg yolks, butter, salt and pepper until creamy. Pipe the mashed potatoes on top of the pie and brown the top under a hot grill for several minutes until golden. Remove and enjoy!
Find out more about Chef Fleming .