Name: Fish pie with potato crust
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6
Cuisine: British
Ingredients: 1kg Maris Piper potato cut into chunks; good grind of nutmeg; 175ml double cream; 75g butter plus a little extra for the top; 2 egg yolks; knob of butter; 2 shallots finely chopped; ½ tsp fennel seeds lightly crushed; 1 star anise; 300ml vermouth; 300ml fish stock fresh if possible; 300ml double cream; 200g skinless smoked haddock fillet, pin-boned and cut into 3cm pieces; 200g skinless cod fillet, pin-boned and cut into 3cm pieces; 200g skinless salmon fillet pin-boned and cut into 3cm pieces; 140g frozen pea; 4 eggs hard-boiled and chopped; small bunch parsley chopped; small bunch dill chopped; juice ½ lemon

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Fish pie with potato crust

Fish pie with potato crust

John Torode

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Serves 4 - 6

More effort

Prep: 45 mins

Cook: 1 hr

A star rating of 4.7 out of 5.6 ratingsRate

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Flavour salmon, cod and smoked haddock with fennel, anise and vermouth, and top with crispy nutmeg mash

Freezable

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Ingredients

Nutrition

Units:

MetricUS

For the potato crust

1kg Maris Piper potato

cut into chunks
good grind of nutmeg
175ml double cream
75g butter

plus a little extra for the top
2 egg yolks

For the sauce

knob of butter
2 shallots

finely chopped
½ tsp fennel seeds

lightly crushed
1 star anise
300ml vermouth
300ml fish stock

fresh if possible
300ml double cream

For the filling

200g skinless smoked haddock

fillet, pin-boned and cut into 3cm pieces
200g skinless cod

fillet, pin-boned and cut into 3cm pieces
200g skinless salmon fillet

pin-boned and cut into 3cm pieces
140g frozen pea
4 eggs

hard-boiled and chopped
small bunch parsley

chopped
small bunch dill

chopped
juice ½ lemon

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Nutrition: per serving (6)

kcal641
fat46g
saturates25g
carbs13g
sugars4g
fibre3g
protein31g
salt1.2g

low

Method

step 1

Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.
step 2

While the potatoes cook, make the sauce. Heat the butter in a large pan. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins. Add the vermouth, bubble and reduce until there is a syrupy glaze left – this will take 10-15 mins. Add the stock and continue bubbling until the liquid has reduced by half. Add cream and return to the boil for 2 mins, then strain and return to the pan.
step 3

Heat oven to 200C/180C fan/gas 6. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.

Recipe from Good Food magazine, April 2013

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A star rating of 4.7 out of 5.6 ratings

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