Indulgent, creamy and comforting – a good fish pie will win anyone’s heart.

What You Need:
  • 200g diced white fish
  • 200g diced salmon
  • 50g smoked trout or mackerel pate
  • 1 large onion (peeled and finely diced)
  • 2 sticks celery (peeled and diced fine)
  • 1 leek (finely sliced)
  • 1 clove garlic (finely chopped)
  • 150g petit pois or garden peas
  • 150ml white wine (dry)
  • 200ml double cream
  • 20g unsalted butter
  • Plain flour to dust fish
  • Salt and pepper

Mashed potato

  • 4 large potatoes
  • 100g butter (unsalted)
  • 100ml milk (whole)
What You Do:

Mashed potato

  1. Peel and dice the potato into equal size pieces to ensure even cooking and put them in a pan. Cover with cold water and a very generous sprinkle of salt. Bring to the boil for two minutes before reducing the heat to a simmer until potatoes are tender and break apart easily.
  2. Drain well in a colander and allow to stand for 4-5 mins to steam dry for a smoother consistency. Break up the potato with a masher as well as possible, getting to all corners of the pan to ensure there are no lumps.
  3. Begin to beat the diced butter in to achieve a smooth texture and once all incorporated, gradually add the milk to your desired consistency. Season and put aside to keep warm.

Fish pie

  1. Over a moderate heat, sweat the onion, garlic, leeks and celery and butter in a heavy based pan with the lid on, so it cooks gently without colour. Stir regularly. In a separate bowl, dust the diced fish with flour, before adding to the softened vegetables. Reduce the heat to low to avoid the flour scorching. Stir regularly, similarly, to making a bechamel or roux sauce. After 1–2 minutes, turn up the heat and deglaze the pan with white wine, before adding the double cream and peas.
  2. Gently simmer for 3-4 mins to allow the fish to cook. At this point, stir in the smoked paté or mackerel into your pie to add a hint of luxury, be careful not to stir too roughly to avoid breaking up the fish.
  3. Top with warm mashed potato and grated cheddar and pop under the grill to colour.

Chef tip:

Add a sprinkle of breadcrumbs along with your cheddar atop the mashed potato to add a lovely grilled crunch to your fish pie.

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