British · Dessert
Fish Pie
Three fish, prawns and jammy eggs under a Cheddar-crusted mash — the dish every returning charter guest requests by name
- Prep
- 40 min
- Cook
- 50 min
- Serves
- 6
Ingredients
- Salmon fillet — 300 g, 3 cm chunks
- Undyed smoked haddock — 300 g, 3 cm chunks
- Cod or pollock — 200 g, 3 cm chunks
- Raw king prawns, peeled — 200 g
- Whole milk — 600 ml
- Bay leaf — 1
- Unsalted butter — 130 g (60 g sauce, 70 g mash)
- Plain flour — 60 g
- Dijon mustard — 12 g
- Double cream — 100 ml
- Free-range eggs — 4
- Flat-leaf parsley and dill — 20 g, chopped
- Floury potatoes — 1.4 kg, peeled
- Mature Cheddar — 120 g, grated
- Fine sea salt — 10 g; white pepper — 1 g
Method
- Poach salmon, haddock and cod in milk with bay at 80°C for 4 minutes; lift out. Strain and keep the milk.
- Boil eggs 6 minutes 30 seconds; refresh, peel, quarter.
- Sauce: cook 60 g butter and flour 2 minutes; whisk in the poaching milk gradually. Simmer 4 minutes; finish with mustard, 50 ml cream, herbs, salt, white pepper.
- Boil potatoes 20 minutes; pass through a ricer with 70 g butter and 50 ml cream. Season.
- Fold fish, raw prawns and eggs gently into the sauce in a 2 L dish — do not break the fish.
- Pipe or fork the mash over; scatter Cheddar.
- Bake at 190°C for 30–35 minutes until golden with the sauce bubbling at the edges. Rest 10 minutes.