Fish Pie

Difficulty: Fairly Easy/ Medium (depending on what ingredients you use)

Ingredients:

  • 1 leek, sliced (optional) OR some frozen garden peas, defrosted (I used peas, not being a fan of leeks even though they are more traditional)
  • 100g of butter
  • 10 mussels, in their shells (optional)
  • 100g of salmon, skinned
  • 100g of haddock fillets, skinned
  • 100g of cod fillets, skinned
  • 100g of smoked haddock
  • 100g of frozen cooked prawns, defrosted
  • 4 scallops (optional)
  • 300ml of full-fat milk
  • 4 tablespoons of plain flour
  • Parsley to taste
  • 400g of mashed potato
  • Handful of grated parmesan (like me, you could use grated cheddar cheese instead if you fancy)

Method

The leeks, mussels and scallops are optional – if you’re not using them in your fish pie, you can just skip certain steps. It won’t make a difference to the cooking method

  1. Gently fry the leek in 50g of butter, stirring occasionally, until softened before setting aside
  2. If you’re using peas then place as many as you like in a bowl to defrost and set aside for later
  3. Steam the mussels in a pan with a splash of water, until the shells open. Discard any that don’t open
  4. Remove the mussel flesh from the shells and set aside
  5. Cut the salmon, haddock, cod and smoked haddock into chunks (very roughly 3cm big) and put into a large pan along with the scallops
  6. Cover with milk, bring to a simmer and poach for 6-7 minutes
  7. Drain the fish, but keep the milk for the sauce
  8. Heat 50g of butter in a clean pan and stir in the flour
  9. Cook, stirring for a couple of minutes, then start to add the warm poaching milk
  10. Season with salt and pepper, then cook until the sauce is the consistency of double cream
  11. Remove from the heat and stir in the leeks and as much parsley as you would like
  12. Put the chunks of fish into a grill-proof pie dish and add the pawns and steamed mussels
  13. Pour over the warm sauce and mix around very gently so that all the ingredients are covered in parsley sauce
  14. Spread the pre-prepared mashed potato on top of the pie and decorate with a fork if you want
  15. Grate over the parmesan/cheddar cheese. You could also sprinkle with some extra parsley if you like
  16. Put the pie under a hot grill until the top is crisp and golden and the cheese has melted
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One Response to “Fish Pie”

  1. robocooker May 27, 2010 at 11:58 pm #

    Fish Pie?!! This sounds Awesome, why have I never thought of this. I will use leeks though because I love them. Great Blog.

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