Luxury Fish Pie
This fish pie is a tradition in our household on Good Friday and I double, treble and quadruple the ingredients to feed a crowd. I think individual bowls are lovely for a special occasion and if you are feeling particularly ambitious pipe the mashed potato before sprinkling over either fried breadcrumbs or a grating of parmesan cheese. The quantities will make three to four individual pies or one family pie. https://youtu.be/4AefsOHNjvg
Serves 3-4 people
Ingredients
400g mixed fresh fish (salmon, haddock, cod) cut into 2 cm cubes
100g prawns cooked or uncooked
25g butter
1 small onion or shallot chopped small
1 small leek thinly sliced
20g plain flour plus 1 tbsp cornflour
150ml whole milk
150ml fish stock (made with a stock cube but make it double concentrate)
2tbsp capers chopped
2 tbsp fresh chopped parsley (or 1 dsp dried), fennel, tarragon or dill.
1 tsp grated nutmeg
1/2 tsp pepper
1 lemon zest and juice
4 medium potatoes peeled and boiled
120ml whole milk
40g butter
Salt and pepper
1 tsp mayonnaise
2 tbsp fresh breadcrumbs fried In 25g butter. (optional but they do give a crunchy top) or
Grated parmesan cheese
Preparation
In a medium saucepan melt the butter then add the finely chopped onion and fry until softened but not browned. Add then the chopped leek and fry for another minute or two. Add the flour and cornflour and stir until you have a very thick paste then gradually add the milk, a little at a time, stirring well between each addition and in that way you will avoid lumps. Add then the fish stock then place over a medium heat, stirring all the time until the liquid bubbles and you have a thick sauce. The sauce should be the consistency of thick whipped cream. Transfer to a large mixing bowl and leave to cool. Add to the cool sauce the capers, herbs, nutmeg, pepper, lemon zest and juice. Stir well then add the uncooked fish and prawns. Stir well then transfer to the dishes.Boil the potatoes then mash until very smooth with the milk, butter and seasoning. Pipe or spread over. Top with either fried breadcrumbs or a grating of cheese and bake in the oven set at 190 degrees (fan) for 40-50 minutes until browned on top and bubbling. Leave to stand for 5 minutes before serving.
This fish pie (or pies) can be prepared 6-8 hours in advance then chilled until ready to bake.