Classic French

Fish pie

Name: Fish pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 100g Butter, unsalted; 2 Shallots, small peeled and sliced; 80g Fennel, 1cm dice; 80g Leeks, cut in half lengthways, washed and cut into 1cm slices; 10 Mushrooms button, washed and sliced; 40g Flour, plain; 320ml Milk, whole, organic; 160ml Cream, whipping; 1 handful Parsley, roughly chopped; ½ Lemon, juiced; Sea salt and freshly ground black pepper; 600g Pollock, 2cm dice (Or any mixture of fish you like); 1kg Potatoes, Desirée, peeled, cut 5cm, steamed until soft for 25-30minutes; 100ml Milk, whole, organic, warmed; 100g Butter, unsalted, melted; 4 pinches Salt; 4 turns Pepper, white, freshly ground

A great British classic

Prep 30 minsCook 30 minsServes 4

The fish pie is a British classic, but I cannot help adding a little improvement from a Frenchman! Often, the fish ends up completely overcooked, lacking its identity, texture and flavour, so in this recipe, I cool the sauce and then add the fish to the cold sauce before baking in a hot oven. This ensures that the fish is not over-cooked. This versatile recipe can be made with whatever fish you prefer. You can be creative with flavouring it and adding your favourite herbs. You can make and chill the sauce ahead of time or assemble the pie, minus the topping, and freeze.

Ingredients

For the sauce:

100gButter, unsalted
2Shallots, small peeled and sliced
80gFennel, 1cm dice
80gLeeks, cut in half lengthways, washed and cut into 1cm slices
10Mushrooms button, washed and sliced
40gFlour, plain
320mlMilk, whole, organic
160mlCream, whipping
1 handfulParsley, roughly chopped
1/2Lemon, juiced
Sea salt and freshly ground black pepper

For the fish:

600gPollock, 2cm dice (Or any mixture of fish you like)

For the topping

1kgPotatoes, Desirée, peeled, cut 5cm, steamed until soft for 25-30minutes
100mlMilk, whole, organic, warmed
100gButter, unsalted, melted
4 pinchesSalt
4 turnsPepper, white, freshly ground

Method

1
For the sauce: Steam the potatoes for the topping while you prepare the sauce. In a large sauté pan, soften the shallots, fennel and leeks in the butter for 5 minutes with no colour. Add the sliced mushrooms and sweat for a further 2 minutes. Stir in the flour, and cook for 1 minute before gradually stirring in the milk. Simmer for 5 minutes, season and allow to cool, then finish with cream, chopped parsley and lemon juice. Taste and adjust the seasoning if required. Place the fish into the bowl and pour over the sauce. Reserve in the fridge while you make the topping.
2
Preparing the topping and baking: Preheat your oven to 190ºC. Strain the cooked potatoes into a colander, letting the excess steam escape for 2 – 3 minutes. Pass the potato through a potato ricer or mash with a potato masher. Return the purée of potato into a saucepan, gradually pour and mix in the warm milk (retain a little). Stir in the melted butter and season with salt and pepper. Taste and correct the seasoning if necessary. If the purée is too firm, thin it down with the remaining milk. Allow to cool slightly before spooning into a piping bag and piping over the top of your fish pie. Bake in the preheated oven for 30 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

Chef's Tips

“
"Be careful to wash the leeks sufficiently so as to remove any grit that they may hold." "Do not boil the potatoes rapidly, or they will disintegrate and absorb water." "You can either reserve the fish pie in the fridge where it will keep until the next day for you to bake or cling film well and place into the freezer until required." "Use whatever fish you prefer, such as salmon or prawns, or use your choice of herbs to finish the sauce." Replace the vegetables in the pie with any seasonal vegetables you prefer, such as peas, courgettes, carrots, celery etc.… For an alternative topping, you could add horseradish to the mashed potatoes or replace the potato topping with puff pastry cut into lids. If using puff pastry, brush the lid with egg yolk, and bake at 190ºC for 25 minutes, and allow to rest for 5 minutes before serving.

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!