- DIFFICULTY: MED
- 30
Ingredients
Serves: 2-4
For the Mashed Potatoes:
- 1kg/2lb 4oz potatoes, cut into 5cm/2in chunks
- 50g/2oz butter
- 100g/3½ oz crème fraîche
- Pinch of salt and white pepper
For the Filling:
- 500ml/1 pint milk
- 200g/7oz cod loin
- Salt and pepper
- 1 onion
- 1 bay leaf
- 3 cloves
- 2 leeks, washed and chopped
- 50g/2oz butter, plus 25g/1oz for dotting on top
- 1 tbsp olive oil
- 3 tbsp plain flour
- 100g/3½oz raw king prawns
- 50g/2oz frozen peas
- 1 tbsp finely chopped parsley
- 1 unwaxed lemon, finely grated zest only
Mitch Tonks's Fish Pie
This classic fish pie is a comforting dish combining creamy mashed potatoes with a flavorful fish filling. The blend of smoked haddock, cod, and prawns creates a rich and satisfying meal, perfect for a cozy dinner.
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Instructions
Preheat the Oven:
- Preheat the oven to 190C/170C Fan/Gas 5.
Prepare the Mashed Potatoes:
- Boil the potatoes until tender. Drain and mash with butter, crème fraîche, and warm milk. Season with salt and white pepper. Set aside and keep warm.
Poach the Fish:
- Heat the milk in a large pan. Add smoked haddock and cod.
- Cut the onion in half. Insert the bay leaf into one half, and push the cloves into the same half. Place this in the pan with the milk and fish.
- Bring the milk to a boil, then reduce the heat and simmer gently for 6–7 minutes.
Prepare the Vegetables:
- Finely chop the remaining onion half and the leeks. Heat butter with olive oil in a small frying pan and gently fry the onion and leeks for 4–5 minutes until softened but not browned.
Make the Sauce:
- Remove the fish from the pan and set aside to cool slightly. Keep the milk in the pan.
- Add flour to the leeks and stir well. Fry for 1 minute, stirring frequently.
- Gradually spoon in the milk from poaching the fish, stirring well each time, until the sauce thickens. Taste and adjust seasoning if necessary.
Assemble the Filling:
- Break the fish into chunks, removing any bones and skin. Fold the fish pieces into the sauce.
- Add raw prawns and frozen peas to the mixture.
Assemble the Pie:
- Place an ovenproof pie dish onto a baking tray. Spoon the fish mixture into the bottom of the dish. Sprinkle parsley and lemon zest over the top.
- Top with cooled mashed potatoes. Use a fork to spread the mash and create a rough texture. Dot with remaining butter.
Bake:
- Bake in the preheated oven for 25–30 minutes, or until golden-brown and bubbling.
Enjoy this delicious and hearty fish pie for a comforting meal!