Ingredients
For the pie filling:
200g Staal Smokehouse natural smoked haddock
160g fresh salmon
100g pollock or cod
100g Scarborough woof or monkfish
50g butter
50g plain flour
500ml fish stock
150ml whipping cream
2 tbsps English mustard
25g of dill, chopped
Salt and white pepper
For the topping:
850g Maris Piper potatoes (or similar)
50g butter
1 small bunch of parsley, chopped
150g grated Cheddar cheese
100g breadcrumbs
Method
- Pre-heat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Place the fish in a single layer on a tray, cover tightly with foil. Cook in the oven for 8 to 10 minutes. Save any cooking juices for your sauce.
- In a saucepan melt the butter, then add the flour and stir until the mixture thickens to a roux – about five minutes.
- Add the fish stock and fish cooking juices a little at a time to create a sauce thick enough to coat the back of a spoon. Add the whipping cream and whisk.
- Add the English mustard and chopped dill. Season to taste.
- Dice the fish into roughly 3cm cubes and place into the pie dish. Pour over the sauce.
- Make the mashed potato by boiling the peeled, diced potatoes until soft. Drain, add the butter and mash – if you have one, a potato ricer will ensure a lovely, smooth mash. Add parsley and stir through.
- Top the pie with the mashed potato. Top with the grated Cheddar and breadcrumbs.
- Place In the oven and cook until the pie is piping hot in the middle and starting to bubble –around 10 to 15 minutes.
A massive thank you to both James Mackenzie and The Pipe and Glass for this recipe
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