Three Fish Pie
This comforting fish pie recipe features a creamy filling of salmon, smoked haddock, fresh haddock, and leeks, topped with a generous layer of fluffy mashed potatoes and a sprinkle of Gruyère cheese. Baked to perfection, the dish emerges from the oven with a golden-brown crust and bubbling edges, ready to be enjoyed by all.
— Constant Cookbook
Ingredients
- 1kg/2lb 4oz peeled main crop potatoes
- knob of butter
- a little milk
- and pepper salt
- 50g/1¾oz Gruyère
- 75g/3oz butter
- 2 leeks
- 75g/2¾oz plain flour
- 150ml/5fl oz white wine
- 568ml/1 pint milk
- 2 tbsp chopped parsley
- 750g/1lb 10oz mixture of salmon, smoked haddock and fresh haddock, skinned and cut into cubes
- 6 free-range eggs
Instructions
- Preheat the oven to 200C/400F/Gas 6 (180C fan).
- Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary.
- For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth.
- Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm.
- Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese.
- Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
Comments
No comments found.