Fish Pie

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Another British classic is the fish pie. It can be made any time of year but it has a nice comfort food feeling to it for those chilly winter nights. It’s a yummy way to finish up fish trimmings that can be accumulated in the freezer until it’s time to make a pie.

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Servings

8

Author

Corinne Minshall

Prep time

20 Min

Cook time

40 Min

Total time

1 Hour

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Fish Pie

Another British classic is the fish pie. It can be made any time of year but it has a nice comfort food feeling to it for those chilly winter nights. It’s a yummy way to finish up fish trimmings that can be accumulated in the freezer until it’s time to make a pie.

Ingredients

Parmesan Mashed Potatoes

• 800 grams/ 28 ounces russet or Idaho potatoes peeled and cut into even pieces
• 28 grams/1-ounce parmesan cheese
• 1 Tbls butter
• Milk
• Salt and pepper to taste
• Water

Fish Filling

• 680 grams/24 ounces Cod or fish scrap mixture*
• Olive Oil
• 3 Leeks, white and light green parts, sliced into 3mmrounds, about 150 grams
• 150 grams/ 5 ounces peeled and diced parsnips
• 60 ml/ 2 ounces dry sherry or white white
• 2 tbsp fresh thyme
• 2 tsp dried English mustard
• 2 tbsp butter
• 42 grams/ 1.5 AP flour
• 500 ml/ 17 ounces whole milk
• 3 ear fresh corn, removed from the cob
• 28 grams/ 1-ounce Parmesan cheese
• Salt and pepper to taste

Method

Parmesan Mashed Potatoes

1. In a large stockpot, cover potatoes with water and add a generous pinch of salt and bring to a boil.
2. Boil for 16- 20 minutes or until soft where you can easily pierce them with a knife.
3. Drain and mash the potatoes with a ricer/ masher or a fork.
4. Stir in the butter and enough milk to make them soft and creamy, but not runny
5. Stir in the parmesan cheese and season with salt and pepper to taste.
6. Divide into 8 equal portions and set aside

Fish Filling

1. Preheat the oven to 350℉ fan (or 375℉ regular bake)
2. Prepare fish by cutting into1 inch pieces.
3. Heat a large skillet on high heat with a splash of olive oil
4. Add parsnips and cook for a few minutes, turning them as they get a brown crust on them.
5. Lower heat to medium and add the leeks, reserving some intact slices for garnish
6. Heat until the leeks have softened, about 3-4 minutes
7. Pour in the sherry to deglaze* the pan and cook until it reduces by half and add the thyme and mustard, stirring to combine.
8. Move the mixture to the side of the pan.* Melt the butter on the other side and add the flour to make a roux.
9. Stir the butter and flour together and cook for 2 minutes, be sure to keep the roux moving so it doesn't burn
10. Add the milk and whisk to create a béchamel (white sauce), removing any lumps.
11. Stir the béchamel with the rest of the contents of the pan and cook until it starts to thicken and remove from heat
12. Stir in the cheese followed by the corn.
13. Add the Fish, and toss to ensure the fish is evenly coated.
14. Spoon the mixture in even portions into 8, au gratin dishes or similar. Alternatively, you can use a large casserole dish.
15. Top each dish with the mashed potatoes, sealing the sides to the baking dish to help avoid spillovers.
16. Arrange reserved leeks on top of the potatoes.
17. Bake for 25 minutes
18. Serve hot and enjoy!

Notes:

• Give the dish a delicious lift but using a combination of fish such as salmon, haddock, cod both fresh or smoked. Many fishmongers will sell a scrap pack for pies and stock.
• Deglazing a pan is adding a liquid to loosen the food particles that are adhered to the pan. By pouring in the liquid and breaking up the stuck bits you add great flavor to the dish.
• You can remove the leek mixture to make the roux if it is easier and return it when the béchamel is smooth.

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