Luxury Smoked Fish Pie Recipe
This is a wonderful dish that is both tasty and
nourishing. It can be repapered ahead and popped into the oven to be
enjoyed at a later date. Serve with fresh vegetables or as a side dish
at dinner. Also makes a great wholesome snack.
Ingredients
2.3kg (5lb) potatoes, peeled and cut into rough chunks
4 medium eggs
900ml (1½pints) milk
225g (8oz) butter
225g (8oz) Cheddar cheese, grated
150ml (¼ pint) dry white wine
300ml (½ pint) fish stock
900g (2lb) skinned smoked haddock fillet, preferably undyed, cut into wide strips
700g (1/lb) skinned salmon fillet, cut into wide strips
75g (3oz) plain flour
142ml carton double cream
2 level tbsp capers, drained, rinsed and chopped
3 level tbsp roughly chopped flat-leafed parsley
Preparation
- Preheat the oven to 180ºC (160ºC fan oven) mark
4. Put the potatoes in a pan of salted water, bring to the boil, cover
and simmer for 20min. Add the eggs to the pan and cook for 8min until
hard-boiled and potatoes are almost tender. Remove the eggs and put in
a bowl of icy cold water. Warm 200ml (7fl oz) of the milk.
- Drain the potatoes, return to the pan and cook over a low
heat for 2min. Mash potatoes until smooth. Stir in 150g (5oz) butter,
half the cheese and the warmed milk and season to taste with salt and
freshly ground black pepper. Beat together well, cover and put to one
side.
- Meanwhile, divide the wine, stock and remaining milk
between two large wide pans and bring to the boil. Add the haddock and
salmon, return the liquid to the boil, then turn down the heat to poach
the fish gently for 5min or until just beginning to flake. Using a
draining spoon, lift the fish into two 1.4 litre (2½ pint)
capacity deep ovenproof dishes and flake with a fork if necessary.
Reserve cooking liquid.
- Melt the remaining 75g (3oz) butter in another pan, add the
flour, stir until smooth and cook for 2min. Gradually add the fish
liquid, whisking until smooth. Bring to the boil, stirring, and cook
for 2min or until thickened. Stir in the cream, capers and parsley;
season to taste.
- Peel the eggs, chop roughly, and scatter over the fish,
then ladle sauce evenly over the top. Spoon potato mixture over the
sauce and sprinkle with the remaining cheese.
- Bake for 35-40min until golden and hot.
-
To freeze Cool sauce before pouring over fish and eggs. Freeze at the end of step 5 for up to three months.
-
To serve Thaw overnight at cool room temperature.
Bake at 190ºC (170ºC fan oven) mark 5 for 50-60min or until
golden and bubbling at the edges.
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