Kedgeree fish pie
- Preparation and cooking time
- plus chilling
- More effort
- Serves 6
If you like the subtle spicing and smokiness of the traditional brunch dish, you'll love the flavours of this mash-topped pie
- 12 quail eggs
- 400g can light coconut milk
- 400ml whole milk
- ½ small pack coriander , leaves chopped, stalks left whole
- ½ small pack parsley , leaves chopped, stalks left whole
- 350g skinless smoked haddock fillet, cut into 2-3cm cubes
- 350g skinless sustainable white fish (cod, unsmoked haddock or pollock work well), cut into 2-3cm cubes
- 85g butter
- 1 large onion , finely chopped
- 85g plain flour
- zest and juice 1 lemon
- 200g fresh or frozen pea
For the mash topping
- STEP 1
For the mash topping, bring a large pan of water to the boil. Add the potatoes and turmeric, and simmer until the potatoes are completely tender. Drain well and tip back into the pan to steam-dry over a low heat. Meanwhile, melt the butter in a small pan and add the curry powder to cook for a couple of mins. Stir in the milk and warm through. Mash the potatoes until really smooth (use a potato ricer if you have one), then stir in the buttery, curried milk. Season well and set aside while you make the filling.
- STEP 2
Bring a medium pan of water to the boil. Add the quail’s eggs and boil for 3 mins. Plunge into a bowl of cold water to cool quickly, and peel.
- STEP 3
Mix the coconut milk and whole milk in a frying pan with the coriander and parsley stalks, and heat until just a couple of bubbles appear. Add all the fish, cover and cook for 5-8 mins until just cooked. Lift the fish onto a plate and strain the milk into a jug.
- STEP 4
Melt the butter in a large frying pan, add the onion and fry gently until soft. Stir in the flour for 2 mins, then stir in the milk mixture, a little at a time, until you have a smooth sauce. Bring to the boil and simmer for 5 mins, stirring continuously until thickened. Turn off the heat and stir in the lemon zest and juice, peas and chopped herbs with some seasoning to taste.
- STEP 5
Put the fish and quail’s eggs back in the pan, then tip into an ovenproof dish. Pipe or spoon the mash on top. Can be made 1 day ahead, covered with cling film and chilled. Or freeze for up to 3 months – defrost thoroughly in the fridge before cooking.
- STEP 6
Heat oven to 200C/180C fan/gas 6 and bake for 30-35 mins until golden on top and bubbling underneath.