Sustainable fish pie
By James Martin
Cooking time
Prep: 20 mins Cook: 1 hr, 10 minsSkill level
EasyServings
Serves 6James Martin uses pollack in his deliciously rich ocean pie - it's a great sustainable alternative to cod
Nutrition and extra info
Additional info
- Freezable
Nutrition per serving
- kcalories
- 435
- protein
- 36g
- carbs
- 37g
- fat
- 16g
- saturates
- 9g
- fibre
- 3g
- sugar
- 6g
- salt
- 0.9g
Ingredients
- 500ml full-fat milk
- ½ onion
- 4 cloves
- 2 bay leaves
- 6 black peppercorns
- 700g pollack fillet, skinned and cut into bite-sized pieces
- 300g uncooked north Atlantic prawns, peeled
- 50g butter, plus extra for dotting
- 50g plain flour
- small bunch parsley, chopped
- pinch nutmeg
For the mash
- 1kg floury potatoes
- 50ml full-fat milk
- 25g butter
- pinch nutmeg
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Method
- Put the milk, onion, cloves, bay leaves and peppercorns in a medium-sized pan, then slowly bring to the boil. Carefully add the fish into the hot milk, reduce the heat and poach for 6-8 mins, adding the prawns for the final 3 mins. Using a slotted spoon, lift the fish into a mediumsized ovenproof dish, strain the milk and set aside.
- Melt the butter in a saucepan, then add the flour and cook, stirring constantly, for 1 min. Gradually stir in the milk on a low heat so that it’s fully incorporated into the sauce, then gently simmer for 5-10 mins until thickened. Finally, add the parsley, a pinch of nutmeg and some seasoning. Pour the sauce over the fish, then set aside.
- To make the mash, boil the potatoes until cooked, then drain well. Place the pan over the heat again, add the milk and butter, and mash until smooth. Season with salt, pepper and nutmeg.
- Heat oven to 200C/180C fan/gas 6. Spoon the mash onto the fish mixture, spread out evenly, then rough up slightly with a spoon or a fork. Dot the pie with butter, then place in the oven for 35-40 mins until piping hot and golden on top. If you want it to be extra crisp on top, flash the pie under a hot grill at the end to get it nice and brown.
Recipe from Good Food magazine, February 2012
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Comments, questions and tips
Comments
I love fish and I live pie so I was ready for this to hit all my buttons but somehow I wasn't blown away. I'd read that it was a bit bland so I made lots of mods to the sauce (extra seasoning, onion chopped up and unstrained, mustard, garlic) but it was still a bit uninspiring. Perfectly nice just not sure it's worth all the fuss it takes to make it happen (3 pots + oven dish + one more for side veg = lots of mess). I've found the salmon, broccoli and potato bake from this site a ton easier and tastier.
After reading the above comments about it being a bit bland, I made sure I seasoned everything well and also added a spoon of grainy mustard to the sauce to give it some depth. Also mixed in some grated Cheddar to the mash potato and sprinkled some on top before I put it in the oven. The end result was lovely. Served with the braised lettuce and peas.