Kedgeree fish pie
- Sarah Cook
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Serves 6
More effort
Prep: 30 mins
Cook: 1 hr and 15 mins
plus chilling
A star rating of 4 out of 5.4 ratingsRate
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If you like the subtle spicing and smokiness of the traditional brunch dish, you'll love the flavours of this mash-topped pie
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Ingredients
Nutrition
Units:
MetricUS
-
12 quail eggs
-
400g can light coconut milk
-
400ml whole milk
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½ small pack coriander
leaves chopped, stalks left whole
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½ small pack parsley
leaves chopped, stalks left whole
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350g skinless smoked haddock
fillet, cut into 2-3cm cubes
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350g skinless sustainable white fish
(cod, unsmoked haddock or pollock work well), cut into 2-3cm cubes
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85g butter
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1 large onion
finely chopped
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85g plain flour
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zest and juice 1 lemon
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200g fresh or frozen pea
For the mash topping
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1.4kg bag floury potato
(we used King Edward), cut into large chunks
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2 tsp turmeric
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25g butter
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2 tbsp mild curry powder
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300ml milk
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Nutrition: per serving
- kcal626
- fat27g
- saturates16g
- carbs62g
- sugars11g
- fibre8g
- protein37g
- salt1.7g
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Method
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step 1
For the mash topping, bring a large pan of water to the boil. Add the potatoes and turmeric, and simmer until the potatoes are completely tender. Drain well and tip back into the pan to steam-dry over a low heat. Meanwhile, melt the butter in a small pan and add the curry powder to cook for a couple of mins. Stir in the milk and warm through. Mash the potatoes until really smooth (use a potato ricer if you have one), then stir in the buttery, curried milk. Season well and set aside while you make the filling.
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step 2
Bring a medium pan of water to the boil. Add the quail’s eggs and boil for 3 mins. Plunge into a bowl of cold water to cool quickly, and peel.
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step 3
Mix the coconut milk and whole milk in a frying pan with the coriander and parsley stalks, and heat until just a couple of bubbles appear. Add all the fish, cover and cook for 5-8 mins until just cooked. Lift the fish onto a plate and strain the milk into a jug.
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step 4
Melt the butter in a large frying pan, add the onion and fry gently until soft. Stir in the flour for 2 mins, then stir in the milk mixture, a little at a time, until you have a smooth sauce. Bring to the boil and simmer for 5 mins, stirring continuously until thickened. Turn off the heat and stir in the lemon zest and juice, peas and chopped herbs with some seasoning to taste.
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step 5
Put the fish and quail’s eggs back in the pan, then tip into an ovenproof dish. Pipe or spoon the mash on top. Can be made 1 day ahead, covered with cling film and chilled. Or freeze for up to 3 months – defrost thoroughly in the fridge before cooking.
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step 6
Heat oven to 200C/180C fan/gas 6 and bake for 30-35 mins until golden on top and bubbling underneath.
Recipe from Good Food magazine, April 2014
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A star rating of 4 out of 5.4 ratings
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