|Fish pie with a chive mash|
Anthony Worrall Thompson's Ultimate Fish Pie
You will need:450 ml Milk
1 x Bay leaf
Few black peppercorns
1 sm Onion, roughly chopped
1 kg White fish fillets, such as cod, coley, pollack or ling ( I use a non-dyed smoked haddock)
175 gm Cooked peeled large prawns
4 Tablespoons Chopped fresh herbs, (parsley, chives, chervil, or tarragon)
100 gm butter
2 large Shallots, finely chopped
175 gm Button mushrooms, sliced (I usually leave these out)
50 gm Plain flour
150 ml Double cream (thick cream)
1/4 x Lemon, pips removed
1 kg Potatoes, cut into chunks
2 Tablespoons Wholegrain mustard
Salt and freshly ground white pepper
Preheat the oven to 200C/400F/Gas 6.
1 Place the milk in a saute pan with the bay leaf, peppercorns and onion. Bring to a simmer and cook gently for a couple of minutes.
2 Set aside for at least 10 minutes to allow the flavours to infuse.
Add the fish to the infused milk and poach for 5 minutes or until just tender. Remove from the heat and leave to cool, then lift out the fish and roughly flake the flesh, discarding any skin and bone.
3 Place the fish in a large bowl with the prawns and herbs. Strain the poaching milk into a jug. Melt half the butter in a pan and fry the shallots for 5 minutes to soften.
4 Add the mushrooms and cook for a few minutes until tender, then stir in the flour and cook for a minute or so, stirring constantly.
Remove from the heat and gradually add the poaching milk. Season, return to the heat and simmer for a few minutes. Keep stirring until thickened.
5 Stir in half of the cream and add a good squeeze of lemon, then fold into the fish mixture and season. Pour into a buttered 25cm/10in pie dish and set aside to allow a skin to form.
|Allow a skin to form|
6 Place the potatoes in a pan of boiling salted water, cover and cook for 15-20 minutes until tender. Drain, return to the pan to dry out and then mash until smooth.
7 Beat in the remaining butter and cream and the mustard. Season to taste. Carefully spread over the fish mixture and pull a fork across the top to make a wavy-line pattern. Bake for 30-40 minutes until bubbling and lightly golden. Serve hot with a big spoonful of peas.
|Cooked fish pie|