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Home Haddock Fancy Fish Pie

Fancy Fish Pie

Name: How to cook Fancy Fish Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Jodie Mann

Fancy Fish Pie

A ridiculously satisfying plate of true comfort food. A rich and creamy recipe with added decadence from the scallops. Don’t worry if you can’t source any, you can replace this with skinless salmon fillet instead.

Ingredient

Food ration :

6 servings

Cooking time :

1 hour 50 minutes

500 ml

full fat milk

small onion, quartered

cloves

Bay Leaves

300 g

smoked seconds fillets/smoked haddock

300 g

cod fillet, skinned and boned

200 g

Queen scallops

150 g

King Prawns

1.5 kg

floury potatoes (such as maris pipers), peeled and cut into large chunks

50 ml

Whole Milk

50 g

unsalted butter

100 g

grated mature cheddar

50 g

plain flour

500 ml

reserved poaching milk PLUS an extra 100ml

1 tbsp

Lemon Juice

2 tbsp

chopped fresh parsley

Cooking instructions

* Step 1

First, poach the fish: put the fish into a frying pan and pour over the 500ml milk. Stud each onion quarter with a clove, then add to the milk with the bay leaves. Bring the milk just to the boil - this will be just a few bubbles appearing - and reduce the heat to simmer for 8 minutes.

* Step 2

Flake the fish onto a plate and strain the milk into a jug to cool, as you will use this later for the sauce. Flake the fish into large pieces into a large shallow oven-proof baking dish. Place the raw prawns and scallops evenly over the fish. Scatter over the chopped parsley.

* Step 3

Next, get the potatoes going for the mash by placing them into a large saucepan of cold, salted water. Bring to the boil and cook for around 15 - 20 minutes, or until tender.

* Step 4

Meanwhile, make the sauce. Melt the butter in a medium saucepan over a low heat. Once melted, stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour should go slightly caramel. This is when you know it is ready to add the milk.

* Step 5

Take off the heat and gradually add the milk, a big splash at a time, whisking well each time to create a smooth sauce. As the milk will have been warm when adding, the sauce should thicken fairly quickly. Return to the heat and continue cooking if it needs to thicken a little more. Finish the sauce by adding the nutmeg, parsley, lemon juice and some salt and pepper. Pour this evenly over the fish. Preheat the oven to 190C fan.

* Step 6

Drain the potatoes well, giving them a bash, tip them back into the pan and mash well. Add the butter and mix well until melted using a fork now in a whisky motion to begin fluffing the mash. Add the milk, a splash at a time until you have a creamy, smooth consistency. You may not need to use all of the milk. Season with salt and pepper to taste and add the nutmeg to taste.

* Step 7

Top the pie now with the mash, starting at the edges and working your way in. Smooth it down and then mark with a fork. Top with the grated mature cheddar.

* Step 8

Bake for 30-35 minutes, or until golden-brown on top and bubbling all the way through. If your pie was assembled cold, it may take slightly longer in the oven. Serve with buttered peas tossed in parsley.

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