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Fish Pie |
21 June 2007 |
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Reinvented as a gastro pub favourite – but how should it be made?
Fish pie is a traditional British dish. A staple of the fifties and sixties it has been reinvented as a gastro pub favourite. Opinion is divided over how simple the recipe should be and the thing most polarising top chefs is whether a fish pie should include boiled eggs. Annie Stirk explains how she makes the perfect fish pie.
Fish Pie
Ingredients
450g white fish i.e. Haddock, cod, monkfish etc
225g smoked haddock fillet (un-dyed if possible) or salmon fillet
125g cooked prawns
1 325g can sweet corn, drained
2 tbs finely chopped parsley
1 jar red peppers, drained and sliced or a roasted red pepper, sliced
200ml White Sauce
(The pie can be made with either a White, a Parsley or a Cheese Sauce
or alternatively, make a sauce using a good thick natural yoghurt whisked up with an
egg (optional: stir in 75g cheddar cheese, grated))
1-2 large tsp ready made English mustard,
Rind and juice of 1 lemon
1kg creamy mash
As an alternative, the cheese could be folded through the mashed potato instead of the sauce
- Cut the fish in to 2.5cm cubes
- Place in a large, lightly greased casserole dish along with the prawns, drained sweet corn and sliced red peppers.
- If you are making a white sauce, stir in mustard, lemon juice and zest (or if using the egg and yoghurt, again stir these flavourings in also)
- Pour the sauce over the fish and gently mix everything together.
- Pile spoonfuls of the potato on to the fish and sauce and then spread out with a palette –knife. (Try using a tbsp grainy mustard stirred into the mash)
- Place in a hot oven at 180 C /Gas mark 4 for 35-40 mins until golden brown and bubbling.
- Serve with peas and garnish with whole prawns.
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