Fish pie
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Ingredients
- 900g Floury Potatoes
- 2 tbsp Olive Oil
- 600ml Semi-skimmed Milk
- 800g White Fish Fillets
- 1 tbsp Plain flour
- Grating Nutmeg
- 3 tbsp Double Cream
- 200g Jerusalem Artichokes
- 1 finely sliced Leek
- 200g peeled raw Prawns
- Large handful Parsley
- Handful Dill
- Grated zest of 1 Lemon
- 25g grated Gruyère
- Juice of 1 Lemon
Instructions
- Put the potatoes in a large pan of cold salted water and bring to a boil. Lower the heat, cover, and simmer gently for about 15 minutes, until tender. Drain, then set the pan back over low heat for 30 seconds to drive off any excess water. Mash with 1 tablespoon of the olive oil and season.
- Meanwhile, pour the milk into a wide sauté pan, add the fish, and bring to a boil. Take it off the heat, cover, and let it stand for 3 minutes. Lift out the fish (keep the milk), pat it dry, and flake it into an ovenproof dish, discarding the skin and any bones.
- Heat the remaining oil in a pan, stir in the flour, and cook for 30 seconds. Gradually whisk in 200–250ml of the reserved milk (discard the rest). Grate in a little nutmeg, season, and let it bubble until thick, then stir in the cream.
- Heat the oven to 190°C (fan 170°C). Grate the artichokes and scatter them over the fish along with the leek, prawns, and herbs. Stir the lemon zest and juice into the sauce, pour it over, and fold everything together gently.
- Spoon the mash on top and rough it up with a fork so the peaks crisp and brown. Sprinkle over the Gruyère and bake for 35–40 minutes, until golden and bubbling. Serve with wilted greens.
Adapted from TheMealDB and rewritten in our own words.