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A fish pie, I think, always needs a bit of smoked fish to really make it taste good and what could be more luxurious than smoked Scottish langoustines? If you canât get hold of any, use giant tiger prawns instead, and replace half of the plain haddock with smoked haddock. Equipment and preparation: for this recipe you will need a large ovenproof dish, about 2.5 litres/4 pints 7fl oz capacity.
