A simple and delicious fish pie packed with flavour. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
- 300 g10½ oz haddock fillet, skinned and cut into 5cm square chunks
- 200 g7 oz smoked haddock fillet, skinned and cut into 5cm square chunks
- 300 g10½ oz sea bass, skinned and cut into 5cm square chunks
- 12 large cooked prawns
- 200 g7 oz salmon fillets, skinned and cut into 5cm square chunks
- ½ white onion, peeled
- 6 cloves
- 2 dried bay leaves
- 250 ml8¾ fl oz whole milk and 250ml water
- 1 lemon, sliced
- 1 red onion, diced
- 4 tbsp plain flour
- 50 g1¾ oz butter
- 250 ml8¾ fl oz white wine
- 250 ml8¾ fl oz double cream
- 1 tbsp capers
- 1 tbsp dill, chopped
- 4 eggs, boiled and cut in half
- 750 g26½ oz potatoes, peeled, boiled and mashed
- 75 g2¾ oz cheese
- 50 g1¾ oz butter
Method: How to make Traditional fish pie
Pour the hot water and milk into a pan. Stud the white onion with the cloves, place into the pan with the bay leaves and lemon slices.
Add the fish and bring to a gentle simmer. Simmer for 2 minutes, remove the fish and place in an oven proof dish. Sprinkle over the prawns.
Discard the onion, bay leaves and lemon but reserve the cooking liquid.
Gently fry the red onion in butter until softened.
Stir in the plain flour and cook for 2 minutes.
Pour in the reserved cooking liquid stirring continuously until the mixture has thickened. Stir in the white wine.
Mix in the double cream, dill and capers. Stir well until the mixture has turned into a rich creamy sauce. Season.
Lay the hard boiled eggs on top of the fish and prawns and pour over the sauce.
Stir the butter and cheese into the mashed potatoes, spoon over the fish to form the top of the pie.
Place in a preheated oven at 180C/Gas 4 for 30 minutes.
