Traditional Fish Pie…
Preparation time: 25 minutes
Cooking time: 2 hours
Preheat the oven to 200°C/gas mark 6
- 1.25kg potatoes, peeled
- 100g butter
- 1 egg yolk
- Sea salt and freshly ground white pepper
- 1 small onion, thickly sliced
- 1 bay leaf
- Approx 550ml milk
- 300ml double cream
- 450g unskinned haddock fillets
- 225g undyed smoked haddock fillets
- 45g plain flour
- 5 tbsp chopped flatleaf parsley
- Pinch freshly grated nutmeg
- Place the potatoes in boiling water and boil for 15-20 minutes.
- Drain, mash and add half the butter and the egg yolk.
- Season with salt and freshly ground white pepper.
- Add about 100ml milk until the mash is soft and spreadable.
- Put the onion slices in a large pan with the bay leaf, 450ml of the milk, the cream, and the smoked and unsmoked haddock.
- Bring just to the boil and simmer for 8 minutes.
- Lift the fish out on to a plate and strain the milk and cream into a jug.
- Break the fish into large flakes, checking for any bones.
- Place the fish into a shallow 1.75 itre ovenproof dish.
- Melt the remaining butter in a pan, add the flour and cook for 1 minute.
- Take the pan off the heat and gradually stir in the reserved milk and cream.
- Return to the heat and bring slowly to the boil, stirring all the time.
- Simmer gently for 10 minutes to cook out the flour.
- Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper.
- Pour the sauce over the fish and leave to cool.
- Spoon the potato over the filling. Bake for 35-40 minutes, until piping hot and golden brown.
Recipe and photo credit by – Fish Is The Dish