Fish pie is a fairly classic recipe in the UK. It is a mixed variety of fish and shellfish in a white sauce, with a mashed potato topping.
I have a recipe in my head that I’ve used since I was young and my mum taught me how to make fish pie, but I thought I’d mix it up and try a new recipe as I loved the sound of the dill and lemon in the sauce. It worked perfectly and was so delicious. I also loved the smoothness and creaminess of the sauce.
The recipe also calls for the addition of hard boiled eggs, to which I say ‘NO’ and ‘WHY?!’, so I left those out.
- Carbs per portion: 13g
- Cals per portion: 600
For the potato crust
- 1kg Maris Piper potato, cut into chunks
- good grind of nutmeg
- 175ml double cream
- 75g butter, plus a little extra for the top
- 2 egg yolk (don’t forget to bag and freeze the egg whites for later!)
For the sauce
- knob of butter
- 2 shallot, finely chopped
- ½ tsp fennel seeds, lightly crushed
- 1 star anise
- 300ml white wine
- 300ml fish stock, fresh if possible
- 300ml double cream
For the filling
- 200g skinless smoked haddock fillet, pin-boned and cut into 3cm pieces
- 200g skinless cod fillet, pin-boned and cut into 3cm pieces
- 200g skinless salmon fillet, pin-boned and cut into 3cm pieces
- 140g frozen peas
- small bunch parsley, chopped
- small bunch dill, chopped
- juice ½ lemon
- Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.
- While the potatoes cook, make the sauce. Heat the butter in a large pan. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins. Add the wine, bubble and reduce until there is a syrupy glaze left – this will take 10-15 mins. Add the stock and continue bubbling until the liquid has reduced by half. Add cream and return to the boil for 2 mins, then strain and return to the pan.
- Heat oven to 200C/180C fan/gas 6. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.