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    • Luxury Fish Pie

    Mark Sharron
    Easy
    1 hour
    6 to 8
    Amount Per Serving: Calories 510; Fat 18.8g; Carbs 45.6g; Sugars 7.6g; Fibre 4.8; Protein 40.6g; Sodium 1.0g
    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.
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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

    • For the cheesy mash topping, tip the potatoes into a large saucepan of boiling salted water and cook for about 15 minutes, until tender.

    • Drain very well, mash until smooth (don’t use a food processor – the mixture will be gluey), then return to the heat for a minute, stirring constantly, to dry out.

    • Add the butter and half the cheese, stir through, then beat in the crème fraîche. Season and put to one side until needed.

    • In making the sauce, melt the butter in a large frying pan and, as soon as it is bubbling, quickly add the pieces of fish so that they lie in a single layer.

    • Cook over high heat for just a minute or two on each side, so that the fish colour is very pale and not at all browned. Remove from the pan and set aside.

    • Add the flour to the buttery juices in the pan and cook over gentle heat for two to three minutes, stirring, to make a roux.

    • Add the onion, bay leaves, milk, stir, then cook gently for five minutes, stirring every so often, until thickened.

    • Add the fish pieces and stir gently into the sauce. Turn off the heat, then add the dill and half of the spinach.

    • Taste and season, bearing in mind that the cheese will be salty, then cover the pan with a lid or foil and leave to cool.

    • When cooled, stir in the remaining spinach, cover the pan and leave again for a few minutes.

    • To finish the pie, pile the fish with its sauce on a baking dish and the top is the cheesy mash.

    • Scatter the remaining cheddar over the top and bake in the preheated oven at 220C/425F/Gas 7 for 20 to 25 minutes, until golden and bubbling.

    • Brush the sauce on top of the pie with a pastry brush if it looks too thick.

    • Serving Suggestions: Serve with a squirt of lemon juice, accompanied by peas or green beans.

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