Luxe fish pie

Luxe fish pie

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(2 ratings)

Prep: 45 mins Cook: 1 hr, 10 mins

Easy

Serves 8
Salmon and smoked haddock are perfect partners in this creamy, cheesy fish dish - freeze ahead and thaw for a make-ahead dinner party main

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal652
  • fat32g
  • saturates17g
  • carbs45g
  • sugars8g
  • fibre4g
  • protein43g
  • salt1.6g
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Ingredients

  • 500g thick white fish fillets, such as cod or haddock, unskinned
  • 500g thick salmon fillet, unskinned
  • 300g smoked haddock (preferably undyed)
  • 700ml full fat or semi- skimmed milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 medium onion, cut into thin wedges
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 bay leaves
  • 75g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75g plain flour
  • 140g young spinach leaves
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 3 tbsp white wine or vermouth (optional)
  • ½ small pack dill, roughly chopped

For the cheesy mash topping

  • 1½ kg potatoes (ideally Maris Piper), cut into even-sized pieces
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g mature cheddar, coarsely grated
  • 300ml tub half-fat crème fraîche

Method

  1. Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.

  2. Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.

  3. To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.

  4. Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.

  5. Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.

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Comments, questions and tips

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irmgard2
30th Nov, 2016
5.05
I made this for our Christmas Eve dinner last year. So delicious and reheats well, considering it was just me and my husband so we had leftovers.
rose anderton
26th Jan, 2016
I have made this pie where I work and the people had nothing but praise for it the ingredients go so well together bring all the flavours out and the spinach and dill a brilliant combination every one should cook this beautiful fish pie
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