Fabulous Fish Pie

Apr 26, 2012 by

At this time of year (spring but still cold) when you want comfort food, but don’t want a heavy stew-type dish this fabulous Fish Pie is perfect.

I make the potato topping more interesting by adding some celeriac, and whole grain mustard or finely chopped curly kale (obviously when it is in season).

450g mixed fish selection (cod, smoked undyed haddock, salmon)
A good hand full of fresh or frozen prawns, squid rings, muscles (defrosted)
1 large onion
2 cloves garlic
1medium carrot chopped
1 stick of celery chopped
1 leek finely sliced
Sprig of fresh thyme
Chopped parsley
1 bay leaf

50g butter
50g flour
Approx 250 ml milk
1 teaspoon Dijon mustard
Salt & pepper

6 good sized potatoes (floury variety)
Either half a celeriac or a good bunch of kale

Firstly sauté the vegetables and herbs in some olive or rape seed oil.  Cover the pan to allow them to cook in their own steam.  If you add them undercooked to the pie they will not cook properly.

In another pan add the fish pieces into enough milk to just cover it and place on a low heat until it just changes colour.  Do not attempt to boil or overcook it.  Defrost the shell fish and squid if necessary and dry off any excess water. Set aside.  Drain the fish and reserve the milk.

Make a bechamel by melting the butter in a pan, add in flour, stirring to cook it for a minute.  Add the milk from cooking the fish slowly and keep stirring until the sauce thickens.  Add more or less milk depending on the consistency.  Add some salt, pepper and the Dijon mustard.  Stand the sauce aside to cool.  When it is cool add the fish and the shellfish.  Add in the cooled vegetables.  Stir gently and transfer to an oven proof baking dish.

Make the potato topping by steaming or boiling the potatoes and celeriac if using.  Mash and add some butter, milk, wholegrain mustard and seasoning to taste.  If using the kale, wash and place in a pan and cook on a low heat as you would with spinach.  Remove when wilted, chop finely and mix into the mash.  Adding some nutmeg gives a lovely flavour.

Pipe the mash onto the fish mixture and place into a preheated oven at 160 deg C until nicely browned and bubbling.  If you ripple the potato with a fork you will get a nice crispy effect.

This fish pie freezes beautifully.  Cut into portions sizes when cool. Then when you don’t feel like cooking or are in a rush you can defrost it in minutes in a microwave and reheat.

Tags: Fabulous Fish Pie  Fish Food

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