Fisherman’s Pie

A classic Fisherman's Pie with cod, salmon, prawns and haddock! James starts his with an onion clouté, which is an onion studded with cloves and bay leaves. This gives the sauce depth of flavour! James used wine from New Hall Wines in this recipe.

Ingredients

450g smoked haddock, skin removed
450g cod
450g salmon
250g shelled prawns
½ an onion, peeled
4 cloves of garlic
2 bay leaves
100g butter
5 tbsp plain flour
500ml milk
300ml milk
100ml white wine
1 small bunch parsley, chopped

To top

800g mashed potato
50g butter, melted
100ml double cream

To serve

600g peas
Knob of butter

Method

Print Recipe

Preheat the oven 200c
Cut the haddock, salmon and cod into large chunks, and pop into an ovenproof dish top with the prawns. Stud the onion with the bay leaves and garlic cloves, then pop in a pan with the milk for 2 minutes.
To make the white sauce, melt the butter in a pan, whisk in the flour and cook for 2 minutes. Add the wine, then the milk mixture, and whisk. Simmer until bubbling, and season.
Cover the fish with the sauce mix and chill for 1 hour. Mix the mash, butter and cream, and then pipe over the whole pie. Then bake for 30 to 40 minutes. Serve with hot peas with a knob of butter and a sprinkle of parsley on top.

Ingredients

450g smoked haddock, skin removed
450g cod
450g salmon
250g shelled prawns
½ an onion, peeled
4 cloves of garlic
2 bay leaves
100g butter
5 tbsp plain flour
500ml milk
300ml milk
100ml white wine
1 small bunch parsley, chopped

To top

800g mashed potato
50g butter, melted
100ml double cream

To serve

600g peas
Knob of butter

Method

Preheat the oven 200c
Cut the haddock, salmon and cod into large chunks, and pop into an ovenproof dish top with the prawns. Stud the onion with the bay leaves and garlic cloves, then pop in a pan with the milk for 2 minutes.
To make the white sauce, melt the butter in a pan, whisk in the flour and cook for 2 minutes. Add the wine, then the milk mixture, and whisk. Simmer until bubbling, and season.
Cover the fish with the sauce mix and chill for 1 hour. Mix the mash, butter and cream, and then pipe over the whole pie. Then bake for 30 to 40 minutes. Serve with hot peas with a knob of butter and a sprinkle of parsley on top.