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    • Luxury Fish Pie

    Mark Sharron
    Easy
    1 hour
    6 to 8
    Salmon and smoked haddock match up nicely in this creamy fish dish. Freeze ahead, then thaw before a party for a dinner main dish to be prepared ahead of time.
    1 rating
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    Ingredients

    • 500g thick white fish fillets, such as cod or haddock, unskinned
    • 500g thick salmon fillet, unskinned
    • 300g smoked haddock, preferably undyed
    • 700ml full fat or semi-skimmed milk
    • 1 medium onion, cut into thin wedges
    • 2 bay leaves
    • 75g butter
    • 75g plain flour
    • 140g young spinach leaves
    • 3 tablespoons white wine or vermouth (optional)
    • 0.5 small pack dill, roughly chopped
    • For the cheesy mash topping
    • 1 ½kg Maris Piper potatoes, cut into even-sized pieces
    • 50g butter
    • 100g mature cheddar, coarsely grated
    • 300ml tub half-fat crème fraîche

    Method

    • Luxury Fish Pie: Step-by-Step Method
    • Scrub, peel, and cut Maris Piper potatoes into even-sized pieces.
    • Place potatoes in a large pot of cold salted water.
    • Bring potatoes to a boil; simmer until tender (about 15-20 minutes).
    • While potatoes cook, pour milk into a large sauté pan.
    • Add onion wedges and bay leaves to the milk.
    • Lay cod/haddock, salmon, and smoked haddock fillets (unskinned) in the milk.
    • Gently heat milk to a bare simmer; poach fish for 8-10 minutes until just cooked.
    • Remove fish with a slotted spoon; set aside to cool.
    • Strain the milk; discard onion and bay leaves; reserve milk for sauce.
    • Remove skin and any bones from poached fish; break into large chunks.
    • Wash spinach leaves thoroughly.
    • Place spinach in a separate dry pan; heat gently to wilt (1-2 minutes).
    • Squeeze excess moisture from wilted spinach; chop roughly.
    • In a clean saucepan, melt 75g butter over medium heat.
    • Add flour to melted butter; stir continuously to make a roux (2-3 minutes).
    • Gradually whisk reserved poaching milk into the roux to create a smooth sauce.
    • Bring sauce to a gentle simmer; cook until thickened and bubbling (4-5 minutes).
    • Stir in white wine or vermouth (if using); cook for 1 minute to evaporate alcohol.
    • Add chopped dill to the sauce.
    • Fold wilted spinach and fish chunks into the sauce gently; do not break up fish too much.
    • Transfer the fish filling to a large ovenproof baking dish; level surface.
    • Drain potatoes; return to pot for 1 minute to steam off extra moisture.
    • Add 50g butter and crème fraîche to hot potatoes; mash until smooth.
    • Fold in grated mature cheddar, ensuring mash is light and fluffy.
    • Spread mash evenly over fish filling, starting at the edges to seal.
    • Use a fork to create patterns on the surface of the mash for crispiness.
    • Bake pie in a preheated oven at 200°C (180°C fan) for 35-40 minutes until golden and bubbling.
    • Rest pie for 10 minutes before serving.
    • To serve: spoon generous portions onto warm plates, ensuring each serving has fish, spinach, and mash.
    • For plating: garnish with additional chopped dill and serve with a wedge of lemon or a side of lightly dressed green salad for freshness.