There's nothing better than a hearty fish pie during the cold, winter months and this version from Gordon Ramsay is a hit.
1 onion, peeled and quartered
1 bay leaf
250ml double cream
250ml whole milk
400g firm white fish fillets
400g smoked haddock fillets
2 leeks, trimmed, well washed and thinly sliced
30g plain flour
Sea salt and black pepper
Handful of flat-leaf parsley leaves, chopped
300g peeled raw prawns
750g Desirée potatoes, peeled
75g butter, cubed
50ml hot milk
2 large egg yolks
75 - 100g medium Cheddar, grated
Stud the onion with the cloves. Put into a wide pan along with the bay leaf, cream and milk and bring to a simmer. Lower the white and smoked fish fillets into the pan and poach for 3-4 mins; it won’t matter if the fish is slightly underdone at this stage. Lift it out of the pan onto a plate.
Pass the cooking liquor through a fine sieve into a jug and reserve.
Melt the butter in a saucepan, add the leeks and sweat for 4 - 6 mins until soft. Stir in the flour and cook, stirring, for another couple of minutes. Gradually stir in the reserved fish cooking liquor and let simmer for 10-15 mins, stirring from time to time, until thickened to a sauce consistency. Season well with salt and pepper to taste and stir in the chopped parsley.
For the topping, cut the potatoes into chunks and add to a pan of salted water. Bring to the boil, lower the heat and cook for 15-20 mins, until tender when pierced with a knife. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in the egg yolks. Season well.
Preheat the oven to 200°C (fan 180°C/gas mark 4). Flake the fish into bite-sized pieces and add to the leek sauce with the prawns. Stir until evenly combined. Transfer to a 1.75 - 2lt ovenproof baking dish and spoon the mash on top, spreading it evenly. For a traditional fish pie finish, mark the surface with the tines of a fork. Scatter over a generous layer of grated cheese. Bake in the oven for 25-35 mins, until the fish pie is bubbling and golden brown on top. Let stand for a few minutes, then serve the fish pie with peas or green beans.
This recipe is taken from Gordon Ramsay's World Kitchen: Recipes from The F Word, published by Quadrille, priced £20, available from Amazon