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British Airways Taste Team
Shaun Hill, The Glasshouse
Shaun Hill began his career in the country's top kitchens with an apprenticeship with Robert Carrier in Islington, North London, in the late 1960s.
From there Hill moved on to some of London's most renowned and glamorous hotels - The Inter-Continental, The Capital and Blakes - before moving in the late 1980s to where he feels most comfortable - the British countryside.
For a number of years, Hill helped to put Ludlow, Shropshire on the culinary map with his own restaurant, The Merchant House.
He has since repeated the feat by opening The Glasshouse in Worcester to much praise and critical acclaim.
His signature dish is monkfish with mustard and cucumber sauce.
Smoked haddock and prawn fish pie
Ingredients
- 500gr undyed smoked haddock fillet
- 500gr large peeled prawns
- 25gr chopped shallot
- 25gr chopped leek
- 1 litre milk
- 30gr unsalted butter
- 25gr plain flour
- 4 hard boiled eggs – shelled and cut into quarters
- 20ml double cream
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and pepper
- 1 kg potatoes
- 25gr butter
- Nutmeg salt and pepper
- 100g Cheddar cheese grated
Method
- Boil the potatoes and then mash them. Add plenty of butter and nutmeg as well as salt and pepper.
- Cut the fish into large dice then poach in the milk, shallots & leeks.
- Cook the butter and flour into a blond roux then whisk in the milk that has been used to cook the fish – in three batches. Boil and check for consistency. Add salt and pepper.
- Pour the sauce back onto the fish then stir in the cream, parsley. Lemon juice and eggs. Place in deep dishes then cover with mashed potato and a good layer of grated Cheddar.
- Bake until golden brown.
The British Airways Taste Team
