Fish pie with potato crust

Fish pie with potato crust

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4 - 6

Flavour salmon, cod and smoked haddock with fennel, anise and vermouth, and top with crispy nutmeg mash

  • Freezable
Nutrition: per serving (6)
HighlightNutrientUnit
kcal641
fat46g
saturates25g
carbs13g
sugars4g
fibre3g
protein31g
low insalt1.2g
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Ingredients

For the potato crust

For the sauce

For the filling

Method

  • STEP 1

    Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.

  • STEP 2

    While the potatoes cook, make the sauce. Heat the butter in a large pan. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins. Add the vermouth, bubble and reduce until there is a syrupy glaze left – this will take 10-15 mins. Add the stock and continue bubbling until the liquid has reduced by half. Add cream and return to the boil for 2 mins, then strain and return to the pan.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.

Goes well with

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    Overall rating

    Rating: 4 out of 5.3 ratings
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