Thanks to Brett Hayes for this great recipe.
Best ever Fish Pie (for a 3 pint or 1.7 litre pie dish). {Serves 4}.
Filling:
I lb ‘fish pie mix’ ( e.g. salmon + smoked haddock + cod) [450 g].
8 oz large peeled prawns [230 g].
6 fl oz whole milk [175 ml].
4 oz fresh spinach leaves [115 g].
8 oz leeks [230 g].
Ground nutmeg.
Topping:
1+1/2 lb of floury potatoes (e.g. Maris Piper) [680 g].
Sauce:
2 oz butter [55 g].
I+1/2 oz plain or GF flour [40 g].
4 oz blue Stilton cheese [115 g].
4 tbspn single cream [60 ml].
6 fl oz whole milk [175 ml].
Poached fish liquor.
Salt and pepper.
Method:
Peel potatoes. Cut into 1/4” thick slices [6 mm].
Partially boil for 5 mins. Drain and set aside.
Put mixed fish into a saucepan.
Add 6 fl oz of milk (175 ml).
Lightly season and poach for 5 minutes.
Drain (keep liquor — see above.)
Flake the fish pieces. Discard any bones.
Cut the leeks into rounds.
Fry in butter for 4 minutes.
Sprinkle well with nutmeg and set aside.
Preheat oven ( Gas Mark 5 or 170 degrees Celsius.)
Sauce:
Melt the butter in a small saucepan.
Add the flour and cook 1 min. to make a “roux”.
Remove from heat. Blend in fish liquor and milk.
Return to heat. Stir until thickened.
Crumble in the cheese. Add cream. Season to taste.
Stir well. Set aside.
To assemble the pie:
Grease the inside of the pie dish with butter.
Put the fish mix and prawns onto the base of the dish.
Cover these with fried leeks then fresh spinach leaves.
Pour over half of the cheese sauce.
Cover with the sliced potatoes.
Pour over the rest of the sauce.
- Cook on baking sheet @ Gas Mark 5 until browned (approx. 50 mins.).
