Betty’s Cookery School Fish Pie

Here's a delicious recipe for fish pie from Amy Callin, Senior Tutor at Betty's Cookery School in Harrogate.

Serves 4

  • FOR THE TOPPING: 3 large potatoes (floury variety for mashing), peeled & chopped; 1 sweet potato; 30ml double cream
  • FOR THE FILLING: 50ml white wine 500ml fish stock (made up with 1stock cube); 1 onion, finely chopped; 1 leek, cut in half lengthways and chopped; 2 bay leaves; 300g haddock fillet, skinned and cut into 2cm cubes; 200g salmon fillet, skinned and cut into 2 cm cubes; 150g raw tiger prawns, shelled and deveined; salt and freshly ground black pepper
  • FOR THE SAUCE: 50g butter; 50g plain flour; 350ml fish liquor (see method); 150ml double or whipping cream; 2 tsp Dijon mustard; 2 tbsp chopped parsley; Salt and freshly ground black pepper

Top Tips

Delicious served with green vegetables, peas being a great classic with fish pie.

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Method

  1. Preheat the oven to 175°C (fan assisted).
  2. Place the white potato in a pan of cold salted water. Bring to the boil and then add the sweet potato. Simmer for 10-15 minutes or until the potatoes are soft, but not broken up.
  3. Remove from the heat, drain and return to the pan so they can dry out for a few minutes before mashing. Stir in the double cream and lightly season.
  4. In a large saucepan, bring the wine to the boil and add the stock. Add the onion, leek and bay leaf and simmer for few minutes to allow the onion and leek to braise. Add the fish and prawns and simmer for a further 2-3 minutes or until the fish is just cooked. Strain the poaching liquor into a measuring jug and place the fish and vegetables back in the pan.
  5. TO MAKE THE SAUCE: In a separate saucepan melt the butter. Add the flour to the butter, mixing continuously until it becomes a smooth paste and begins to bubble.
  6. Remove from the heat and gradually whisk in the poaching liquor until it is all incorporated. Return to the heat and bring to the boil, stirring continuously until the sauce is thick and smooth. Pour in the double cream, stir in the Dijon mustard, chopped parsley and season to taste.
  7. TO ASSEMBLE AND COOK THE DISH: Gently mix the sauce with the fish and then transfer to an ovenproof dish allowing enough room to top with the mashed potato. Spoon or pipe the mashed potato over the pie, ensuring it is fully covered to prevent the filling from leaking. Place into a preheated oven for 20-25 minutes until piping hot and the mashed potato has started to colour.

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