900g / 2lb potatoes (peeled and cut into even sized chunks)
140g / 5oz butter.
2 egg yolks.
200ml / 1 cup white wine.
500ml / 2 cups fish stock.
200 ml / 1 cup milk.
350g / 12oz sustainable white fish (cut into large 1inch cubes)
200g / 7oz smoked coley (cut into 1 inch cubes)
250g / 9oz arctic char (cut into 1 inch cubes)
200g / 7oz north atlantic prawns.
50g / 2oz butter.
50g / 2oz flour.
200ml / 1 cup cream.
50g / chopped flat leaf parsley
- Place the potatoes in a large pan and cover with cold water. Season with a little salt before bringing to the boil. Reduce the heat and allow the potatoes simmer for about 15 minutes.
- Once cooked drain well and mash till smooth. Stir in the butter and egg yolks then season with salt.
- Meanwhile pour the white wine into a large pan, bring to the boil, and reduce by half.
- Add the fish stock and milk. Bring back to a simmer, add the fish, and cook for 3 minutes.
- Lift the fish out with a slotted spoon and drain well. Keep the poaching liquor to make the sauce.
- Preheat the oven to200c / 400f.
- Melt the butter on a low heat in a large pan.
- Add the flour and cook for 2 minutes.
- Slowly add in the poaching liquor from the fish stirring constantly.
- Bring the sauce up to a gentle simmer and when it’s thickened add in the cream, the fish you cooked earlier, and the flat parsley.
- Check the seasoning before pouring your mix into a suitable dish and topping with the mashed potato.
- Bake your pie in the pre-heated oven for 20 minutes till golden.
I realise some people aren’t big fans of smoked fish and find its pungent flavour a little too strong. If that’s you then just leave it out and add in an equal quantity of another sustainable species.
Keywords: fish pie recipe