A Sunday supper menu classic at our house, whether it be for two, or a large family gathering, is a Fish Pie. I’ve tried various successful recipes over the years, but this recipe by Irish chef Clodagh McKenna, has been voted the ‘Best Ever’ by my pescatarian husband.
450g / 16oz floury potatoes, such as Maris Piper, peeled
250g / 9oz smoked haddock fillets, skinless
250g / 9oz salmon fillets, skinless
6-8 large prawns
400ml / 14 fl oz milk
50g / 2 oz flour
50g / 2oz butter, softened
25g / 1 oz butter, melted
2 tbsp fresh dill
50g / 2oz mature cheddar cheese, grated
salt and freshly ground pepper
2 tsp Dijon mustard
1 shallot, cut in half
1 bay leaf
1 tsp black peppercorns
Preheat the oven to 200°C/400°F/gas mark 6 and grate the raw potatoes with the larger part of a box grater and pop the grated potatoes into a bowl of cold water to stop them from going brown. Grate the cheddar using the same said of the grater and set aside in a bowl.
Place the smoked haddock and the salmon in a saucepan, pour over the milk and drop in the onion, bay leaf and peppercorns. Cook over a low heat for five minutes, then drain, holding on to the milk but discarding the onion, bay leaf and peppercorns. Then add the fish to the roasting tray.
Melt 150g of butter in a saucepan then stir in the flour and cook for five minutes to make a roux. Add the milk that you poached the fish in as well as the mustard, and whisk, until the sauce is smooth and thick. Season with salt and pepper, add in half the dill and pour over the fish.
Drain the grated potatoes and pat dry with a clean tea towel until they are completely dry. Mix the grated potatoes in a bowel with the grated cheddar, rest of the dill and sea salt and scatter over the fish and the sauce.
Melt the remaining butter in a saucepan and brush over the top of the pie to ensure the top gets really crispy. Bake for 20 minutes, or until golden brown.
This recipe should serve 4-6 people, as I like to include sides of french green beans, and steamed broccoli. Of course you also want to leave room for dessert. Enjoy!