The Best Fish Pie

On 29th May 2016, This was Dinner

One of my oldest (surviving) books is an Antony Worrall Thompson book – The Top 100 Recipes from the Food & Drink TV Series.

I can’t say I’ve made loads from the book but it is where I went to for my original Yorkshire puddings and I made a stand-out bœuf bourguignon. This fish pie is well worth the effort you might have to put in. Here goes…

Get set…

  • Peel and chop some potatoes and place in a pan of salted water
  • Chop a large onion
  • Hard boil some eggs
  • Chop some parsley
  • Chop some thyme leaves
  • Grate some parmesan
  • Grate some gruyère
  • Get a salmon fillet, a smoked haddock fillet, some raw prawns, mustard powder, milk, double cream, a clove, a bay leaf, nutmeg, plain flour, butter, oil & seasoning ready

Throw it together…

Bring the potatoes to the boil and cook until tender then drain and leave to dry out for a couple of minutes. Mash well and add a little butter, double cream and some seasoning.

Pour the milk in a large pan along with some double cream and add both the fish fillets. Pop the bay leaf, clove and a pinch of nutmeg in and gently poach until the fish is tender. Remove the fish and strain the poaching liquid to use later.

Wipe out the pan and add a little oil and butter and cook the onion gently, you want it soft but not coloured. Add some plain flour and stir well for a couple of minutes.

Pour in the poaching liquid a little at a time, whisking well each time. Simmer gently for around 10 minutes until thickened.

Shell and chop the eggs and add to the sauce along with the parsley, thyme and a very good pinch of mustard powder. Flake in the fish, stir well and move from the heat and allow to cool. Now might be a good time to check the seasoning.

Add the raw prawns when cooled and transfer to an oven proof dish. Leave for 10 minutes then spread the mashed potato over the top and fork up a bit.

Sprinkle with both of the cheeses then bake for around 30 minutes.

Dish it up…

Nothing else required in my opinion. Just a fork and a big appetite.

TWD_2905TWD_2905B

It fed us for 2 days but as you can see from the ingredients, it’s not the cheapest pie you will ever make, but as I said before, well worth it.

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