Martini veloute

500ml martini dry

500ml fish stock

1 L double cream

4 spring of thyme

1 shallot

Pie filling

8 Scottish scallops

8 medium prawns

400g smoked haddock

4 fillets of red mullet

12 mussels

1 sprig thyme

1 clove garlic

100ml white wine

Pie crust

400g puff pastry

2 eggs yolks

200g mash potatoes


4 baby carrots

1 bulb of fennel

75g board beans

To garnish

Fresh tarragon

Fresh chervil

Fresh chives

Salt & pepper


Reduce martini with shallots and thyme to 150ml.Add fish stock and reduce to 300ml.Add double cream and reduce by half.Keep warm.

Steam the mussels with thyme, white wine and garlic.Sear scallops but don’t cook through.Sear prawns but don’t cook through.Cut the smoked haddock in 4 portions and sear but don’t cook through.Sear red mullet skin side down until crisp.

Cut 4 rounds from the puff pastry by using a saucer, roughly 8cm in diameter.Brush with egg yolks and bake according to packet instructions.When cooked allow to cool and fill pastry with mash potato using a piping bag.Poke a hole in the base and insert the nozzle, pipe until the pastry feels full and heavy.

Blanch the baby carrots in boiling salted water until tender.Split the fennel in half and slice each half into 4 wedges using the root to keep the leaves intact. Blanch these in the same water as the carrots.Blanch the beans and peel off outer skin. Reserve all.

To garnish

Heat up 4 cast iron skillets and arrange fish and vegetables inside. Cover with sauce and let it bubble away for 5 minutes until the fish is cooked.Sprinkle with fresh chopped herbs. Check seasoning and correct where needed.Heat the pastries filled with mash in the oven and when hot, put on top of the pies.

Constance Halaveli

Alifu Alifu Atoll
Halaveli 09130
Republic of Maldives

+960666 7000