Menu

Luxury Fish Pie

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.
1 rating
layout 0 comment

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.

Related Products

  • Chilean sea bass 170/220gram
  • Black Cod Fillets 220-260gram
  • Trout Fillets
  • Nobashi Ebi 360g raw
  • Crayfish Tails 800g net
  • Seabass Whole 1.1-1.4 kg
  • Scallops 800g Net
  • Kushiyaki Skewers 1kg
  • Torsadine 250G
X