Luxury Fish Pie
Galton Blackiston's Luxury Fish Pie contains haddock, salmon, scallops, cod, prawns and more...and it is topped with lovely creamy Maris Piper potato mash and a crispy gratin! Perfection!
Ingredients
For the topping
- 900g maris piper potatoes, peeled weight chunkily chopped
- 150g salted butter
- 6 tbsp milk
- 4 tbsp double cream
- 3 egg yolks
- Sea salt and black pepper
For the fish pie
- 100g fresh peas sprinkled over the fish as it goes into the gratin dish
- 1 monkfish tail – membrane removed and diced chunkily and fried
- 300g undyed smoked haddock (kept whole and with skin on)
- 560ml milk
- 1 sprig rosemary
- 1 medium onion peeled and sliced
- Rapeseed oil
- 12 king scollops
- 225g salmon fillet, skinned, acubed evenly into 3cm cubes
- 225g cod filled, skinned, cubed evenly into 3cm cubes
- 170g cooked peeled prawns
- 140g salted butter
- 110g plain flour
- 300ml whipping cream
- 3 hardboiled eggs chopped
- 3tbsp mini capers, drained, rinsed of brine
- 4 tbsp chopped parsley
- 2 tbsp lemon juice
- Sea salt and black pepper
Method
There are fish pies, and there are fish pies: this one is a real winner made with plenty of chunky fresh fish, and a potato topping, rather than pastry. It is important that the fish is ‘barely cooked’ before making the pie to give it plenty of texture and bite.
To make the topping, place the potatoes into a saucepan of cold salted water, bring to the boil and cook until very soft. Drain and leave in the colander to extract as much liquid as possible. Push the warm potatoes through a ricer into a bowl and then beat in the butter, milk. Cream and egg yolk. Season with salt and freshly ground black pepper and set aside.
To make the fish pie, place the haddock into a shallow saucepan together with the milk rosemary and onion, and poach it over a moderate heat for about 5 minutes. Remove the poached haddock from the milk with the a slotted spoon and set aside, when cool enough to handle remove the skin and flake chunkily. Repeat this poaching process first with the salmon cubes and then with the cubes of cod. It is important that all the fish is only just cooked and if anything should be slightly undercooked. Once you have poached the fish, strain the milk, and set this aside.
Heat a frying pan over a high heat, add a splash of oil and very quickly sear the scallops on each side just enough to colour then. Do the same with the chunks of monkfish.
Arrange all the fish, not forgetting the prawns in the bottom of the gratin dish layering where necessary.
Melt the butter in a saucepan and add the flour, cook over a medium head for a couple of minutes to make a roux. Next pour in the strained milk and with the saucepan still on the heat beat continuously until you have a thick bechamel type sauce. Add whipping cream and heat again stirring continuously. Remove from the heat and then carefully stir in the chopped eggs, capers, parsley, and lemon juice, check the seasoning. Pour this mixture over the fish into the gratin dish (the dish can be prepared ahead to this stage).
Half an hour before serving, preheat the oven to 180c/350f/gas 4.
Place the gratin dish into the preheated oven for 20-25 minutes till the fish is hot right through.
About ten minutes before serving preheat the grill.
Reheat the potatoes in a saucepan over a moderate heat and then spread them over the fish and white sauce in the gratin dish. Place the gratin dish under the grill to colour the potatoes and then grate over 175g of Gruyère and then flash under the grill, serve immediately.
Ingredients
For the topping
- 900g maris piper potatoes, peeled weight chunkily chopped
- 150g salted butter
- 6 tbsp milk
- 4 tbsp double cream
- 3 egg yolks
- Sea salt and black pepper
For the fish pie
- 100g fresh peas sprinkled over the fish as it goes into the gratin dish
- 1 monkfish tail – membrane removed and diced chunkily and fried
- 300g undyed smoked haddock (kept whole and with skin on)
- 560ml milk
- 1 sprig rosemary
- 1 medium onion peeled and sliced
- Rapeseed oil
- 12 king scollops
- 225g salmon fillet, skinned, acubed evenly into 3cm cubes
- 225g cod filled, skinned, cubed evenly into 3cm cubes
- 170g cooked peeled prawns
- 140g salted butter
- 110g plain flour
- 300ml whipping cream
- 3 hardboiled eggs chopped
- 3tbsp mini capers, drained, rinsed of brine
- 4 tbsp chopped parsley
- 2 tbsp lemon juice
- Sea salt and black pepper
Method
There are fish pies, and there are fish pies: this one is a real winner made with plenty of chunky fresh fish, and a potato topping, rather than pastry. It is important that the fish is ‘barely cooked’ before making the pie to give it plenty of texture and bite.
To make the topping, place the potatoes into a saucepan of cold salted water, bring to the boil and cook until very soft. Drain and leave in the colander to extract as much liquid as possible. Push the warm potatoes through a ricer into a bowl and then beat in the butter, milk. Cream and egg yolk. Season with salt and freshly ground black pepper and set aside.
To make the fish pie, place the haddock into a shallow saucepan together with the milk rosemary and onion, and poach it over a moderate heat for about 5 minutes. Remove the poached haddock from the milk with the a slotted spoon and set aside, when cool enough to handle remove the skin and flake chunkily. Repeat this poaching process first with the salmon cubes and then with the cubes of cod. It is important that all the fish is only just cooked and if anything should be slightly undercooked. Once you have poached the fish, strain the milk, and set this aside.
Heat a frying pan over a high heat, add a splash of oil and very quickly sear the scallops on each side just enough to colour then. Do the same with the chunks of monkfish.
Arrange all the fish, not forgetting the prawns in the bottom of the gratin dish layering where necessary.
Melt the butter in a saucepan and add the flour, cook over a medium head for a couple of minutes to make a roux. Next pour in the strained milk and with the saucepan still on the heat beat continuously until you have a thick bechamel type sauce. Add whipping cream and heat again stirring continuously. Remove from the heat and then carefully stir in the chopped eggs, capers, parsley, and lemon juice, check the seasoning. Pour this mixture over the fish into the gratin dish (the dish can be prepared ahead to this stage).
Half an hour before serving, preheat the oven to 180c/350f/gas 4.
Place the gratin dish into the preheated oven for 20-25 minutes till the fish is hot right through.
About ten minutes before serving preheat the grill.
Reheat the potatoes in a saucepan over a moderate heat and then spread them over the fish and white sauce in the gratin dish. Place the gratin dish under the grill to colour the potatoes and then grate over 175g of Gruyère and then flash under the grill, serve immediately.
