Fishermans Pie with Haddock

Method

• Step-by-Step Method: Fisherman's Pie with Haddock
• Preheat oven to 200°C (180°C fan) or 400°F.
• Dice 1.5kg King Edward potatoes into equal-sized chunks for even cooking.
• Place potato pieces in a large pot, cover with cold water, add a little salt, and bring to a boil.
• Simultaneously, place 600g haddock fillets in a shallow pan and pour over 300ml milk.
• Gently poach haddock over low-medium heat for 8–10 minutes until just cooked through, then carefully remove fish.
• Reserve the poaching milk for later; set aside both fish and milk.
• Once potatoes are tender (about 15 minutes), drain thoroughly.
• Mash the drained potatoes until smooth, then incorporate 200g crème fraîche for creaminess.
• Season potato mash with salt and black pepper to taste.
• Mix in finely chopped spring onions and 100g grated Emmental or Leerdammer cheese to the creamy mash.
• Flake the poached haddock into large, bite-sized pieces, discarding any skin and bones.
• Lightly season the flaked haddock with black pepper.
• Spread the flaky haddock evenly in a baking dish.
• Pour the reserved poaching milk gently over the haddock to keep it moist.
• Spoon the potato mixture on top of the haddock, spreading it evenly to cover the fish.
• Rough up the surface of the mash with a fork for crispness.
• Place the assembled dish in the preheated oven and bake for 25–30 minutes, or until golden and bubbling.
• Remove from the oven and let the pie rest for five minutes before serving.
• Garnish with a few extra chopped spring onions for color and freshness.
• For plating, use a large serving spoon to plate portions, ensuring each serving has both fish and mash.
• Recommend serving with a simple green salad or steamed green vegetables to balance richness.