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Fish Pie

Fish Pie

By London Restaurant FestivalPublished on 20 April 2022Fish pie is honest, down-to-earth food, packed with flavours.  It makes perfect comfort food if you are sitting in front of the television after a hard day, but works equally well as a dinner party main course.  You can make this dish the day before and keep it in the fridge overnight.  The basic recipe can be varied endlessly but it is always good to include some smoked fish and the mashed potato topping gives lots of scope for jazzing up with more cheese, some herbs or even saffron for a touch of luxury.
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Time and servings

1 hr 45 minsTotal time
6Servings
45 minsPrep time
1 hrCooking time

Ingredients

  • 175 ml of double cream
  • 500 ml of fish stock
  • 2 tbsp of dry vermouth
  • 20 g of fresh white breadcrumbs
  • 20 g of grated parmesan cheese
  • 250 g of fillets of white fish, skinned, any residual bones removed and fillets cut into rough 3cm chunks
  • 175 g of salmon fillet, skinned, any residual bones removed and fillets cut into rough 3cm chunks
  • 150 g of small-to-medium peeled raw prawns, (optional)
  • 1 tsp of anchovy essence
  • 25 ml of a little milk
  • 1 fennel bulb, cored and finely diced (optional)
  • 2 tbsp of chopped mixed green herbs, such as parsley, dill and chervil
  • 110 g of butter, 60g for the filling and 50g for the sauce
  • 50 g of flour
  • 2 tsp of dijon mustard
  • 1.5 kg of potatoes, cooked and mashed
  • 1 large onion, finely chopped
  • 175 g of smoked fish fillet, skinned, any residual bones removed and fillets cut into rough 3cm chunks

Method

  • Step 1

    In a large saucepan, bring the fish stock and vermouth to the boil, add the onion and fennel, and cook gently for 8 minutes.

  • Step 2

    Add the fish and prawns, and poach gently for 2 minutes. Drain in a colander over a bowl, reserving the cooking liquid, and leave to cool.

  • Step 3

    To make the sauce: melt the butter in a heavy-based pan over a low heat, then stir in the flour and cook gently for a minute. Gradually add the reserved fish poaching liquid, stirring well until it has all been added and the mixture is smooth. Bring to the boil and simmer gently for 30 minutes.

  • Step 4

    Add the cream and continue to simmer for 10 minutes or so until the sauce has a thick consistency. Stir in the mustard and anchovy essence. Season with salt and freshly ground white pepper if necessary, and leave to cool for about 15 minutes or so.

  • Step 5

    Gently fold into the sauce the cooked fish and prawns with the fennel and onion pieces, and the herbs. Spoon into a large pie dish or several individual ones, filling to 3cm from the top. Leave to set for about 30 minutes, so that the potato will sit on the sauce.

  • Step 6

    Meanwhile, preheat the oven to 180c/gas 4 and mix the butter into the mashed potato. Season with a little salt and freshly ground white pepper and add a little milk so that it is just soft enough to pipe with a piping bag or simply spread with a spatula on to the pies.

  • Step 7

    Bake for 30 minutes (20 for little pies). Scatter on the breadcrumbs (https://www.ocado.com/products/m-s-white-breadcrumbs-508958011) and cheese, and bake for 10-15 minutes more until golden on top.