Sheekey's Fish Pie
This luxurious fish pie is a medley of tender chunks of cod, salmon, and smoked haddock enveloped in a velvety white wine and cream sauce. Topped with a smooth layer of buttery mashed potatoes and crowned with a crispy breadcrumb and Parmesan crust, this dish is an irresistible delight for your taste buds.
— Constant Cookbook
Ingredients
- 200g cod fillet (or any other chunky white fish) skinned and cut into rough 3cm chunks
- 200g salmon fillet
- 200g smoked haddock fillet
- 1/2 small bunch of flat leaf parsley, chopped
- FOR THE SAUCE
- 50g unsalted butter
- 50g plain flour
- 125ml white wine
- 500ml fish stock
- 90ml double cream
- 1 tbsp English mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp anchovy essence
- 1/2 lemon, juiced
- salt and pepper
- FOR THE TOPPING
- 1kg floury potatoes, mashed
- 50g unsalted butter
- 50ml milk
- salt and pepper
- 20g fresh white breadcrumbs
- 10g freshly grated parmesan
Instructions
- For the sauce, melt the butter in a heavy bottomed saucepan over low heat and gently stir in the flour. Gradually add the wine, stirring well, slowly add the fish stock until you have a silky smooth sauce. Bring to the boil and simmer gently for 15 mins. Add the cream and briefly bring to the boil again. Stir in the mustard, Worcestershire sauce, anchovy essence and lemon juice
- Gently fold the fish and parsely into the hot sauce and pour into a large pie dish, leaving a space of 3cm from the top of the dish. Leave to cool so the topping will sit on the sauce
- Pre-heat the oven to 190C/gas mark 5
- Mix butter and milk into the mashed potato and spread over the fish mixture. Season.
- Bake for 30 mins. Sprinkle over the breadcrumbs and cheese and bake for a further 10 mins until golden
Yield
Serves 4
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