Delicious, nutritious and easy - a fish pie anyone can make!
- 300 g skinless white fish fillet
- 300 g skinless smoked haddock fillet
- 300g g skinless salmon fillet
- 600 ml full fat milk
- 1 small onion
- 4 cloves
- 2 bay leaves
- 4 eggs medium
- 100 g butter
- 50 g plain flour
- 1 kg maris piper potato
- 50 g cheddar cheese grated
Poach 300g skinless white fish fillets, 300g skinless smoked haddock fillets and 300g skinless salmon fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud each quarter with a clover, then add to the milk, with 2 bay leaves. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 minutes. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
Hard-boil 3 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the time for 8 minutes, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish.
Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 minute over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 minutes, stirring continually. Remove from the heat, season with salt and pepper, then pour over the fish.
Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg potatoes, cut into even-sized chunks for 20 minutes. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 minutes. Enjoy!