Fish Pie is one of the classics and there are so many differing versions. I have been making this one for years now and it never disappoints.
You can literally use whatever fish you like – we sell a mix of fish that always has some of our own naturally smoked white fish in it to give the pie that really classic flavour.
I have used cornflower to thicken the sauce as it is a bit healthier but feel free to make a traditional Roux sauce using the poaching milk.
Serves: 2 good portions on its own or 4 small with additional vegetables
For poaching the fish.....
- 400g Fish pie mix
- 8 raw, shelled and deveined king prawns, cut in half
- 700ml milk
- 2 Bayleaves
- 1 small onion cut into 8 chunks
- 10 whole black pepper corns
- 6 teaspoons of cornflour (approx )
- A few grates of whole nutmeg
- sea salt and white pepper to taste
- 2 tbs fresh parsley chopped
- 1 leek sliced
- 2 soft boiled eggs – cut into 8
- 150g frozen peas
The topping.... be a bit different..... whatever you want to use..... Classic mashed spuds or why not try cheese and breadcrumbs, cooked cous cous, scrunched up plain crisps or smashed up, cooked filo pastry.
Gently warm the milk with the bay leaves, sliced onion and pepper corns to infuse.
Once nearly simmering add all the prawns and fish mix.
Gently poach for 3-4 mins only so the fish is just flaking –(remember you are going to cook it again once the pie is assembled ). Then remove gently with a slotted spoon and drain on kitchen towel.
Strain the milk to remove the bay leaves etc.
Return the infused milk to the pan and gently heat stirring frequently. Meanwhile mix the corn flour with a few teaspoons of cold milk to make a thick paste. Once the milk is just starting to simmer add the corn flour past a bit at a time to slowly start to thicken the sauce, stir constantly as the sauce comes up to the boil.
Once the desired thickness of sauce is achieved - you do need it pretty thick – turn off the heat, grate in a bit of nutmeg, add the leeks, peas and parsley, season with sea salt and white pepper to taste. Stir to mix well then gently add the fish back in and fold into the sauce being careful not to break the fish up.
Pour into your pie dish, dot the quartered eggs into the mix and then add your desired topping. You can heat in the oven straight away or cool and keep in the fridge for a couple of days and even freeze at this point.
To re-heat place on a baking tray into a pre-heated oven 180'C fan assisted for approx 45 mins or until piping hot in the middle.