This ‘really good’ luxury fish pie from Market Kitchen is packed full of chunky fish like haddock, salmon and cod then topped with smooth mash
- For the mash topping:
- 1.25kg (2lb 10oz) Maris Piper potatoes, peeled and chunkily chopped
- A large knob of butter
- 4tbsp double cream
- 3 egg yolks
- For the filling:
- 200g (7oz) whole, undyed smoked haddock, with skin on
- 900ml (1½ pt) milk
- 1 fresh rosemary sprig
- 1 onion, peeled and sliced
- 200g (7oz) salmon fillet, skinned and cubed
- 200g (7oz) cod fillet, skinned and cubed
- Olive or vegetable oil, for frying
- 12 king-size scallops
- 1 monkfish tail, membrane removed and chunkily diced
- 200g (7oz) cooked large prawns, peeled
- 3tbsp capers, drained and rinsed
- 3 hard-boiled eggs, shelled and chopped
- For the sauce:
- 125g (4½oz) butter, diced
- 100g (3½oz) plain flour
- 550ml (19fl oz) whipping cream
- 4tbsp chopped flat-leaf parsley
- 2tbsp lemon juice
For the topping, place the potatoes in a saucepan of cold salted water and bring to the boil. Cover and simmer for about 20 mins or until the potatoes are very soft. Drain and leave in the colander to extract as much liquid as possible. Now mash the warm potatoes and work them through the sieve into a bowl. Beat in the butter, cream and egg yolks; check the seasoning and set aside.
For the filling: Place the haddock in a shallow pan with 600ml (1 pint) of the milk, the rosemary and onion. bring to a simmer over a medium heat and poach for 3 – 5 mins or until the fish flakes easily with a fork. Remove the haddock from the milk with a slotted spoon and set aside.
Repeat this process in the same milk, firstly with the salmon and then with the cod. When the haddock is cool remove the skin and flake the flesh into chunks. Strain the poaching milk into a jug, add the remaining milk and set aside.
Heat a non-stick frying pan over a high heat, add a splash of oil and quickly sear the scallops on each side, just enough to colour them. Remove from the pan. Do the same with the monkfish.
For the sauce: Melt the butter in a heavy-based saucepan, add the flour and cook over a medium heat for 2 mins to make a roux. Now pour in the milk (with the pan still on the heat), beating until you have a very thick sauce. Beat in the cream and heat through, stirring. remove from the heat, stir in the parsley, lemon juice and season to taste.
Preheat the oven to 200ºC/400ºC/gas mark 6. Arrange the fish, scallops and prawns in a 2lt (3½pt) baking dish, layering where necessary. Pour any fish juices into the sauce and mix well, then gently fold in the capers and chopped eggs. Pour the sauce over the fish and cover with the mash. Bake for 40 – 45 mins or until the mash is tinged golden brown and the filling is hot right through when pierced in the centre with a skewer.
Top tip for making Galton Blackiston’s fish pie
Thaw fish fillets in milk to absorb the "frozen" taste and add a "fresh caught" taste