Delicious UK - (10)October 2020

deliciousmagazine.co.uk 53

make it special.

V ER SIONON E
Theultimatefishpie
SERVES6-8.HANDS-ONTIME 45 MIN.
SIMMERINGTIME 20 MIN, OVEN TIME
30-40 MIN

MAKE

AHEAD

Allowtheelementstocool,
thenassemblethepieupto
a dayahead.Youcanfreeze
leftoversforuptoa month;defrost
fullybeforereheatingthoroughly.

FOOD

TEAM’S

TIP

Thispieisfullofflavouras

it isbut,foranextrakick,

serve with Tabasco sauce.

FORTHEFILLING

• 500mlwholemilk


• 300mldoublecream


• 300gsustainableskinless,
  bonelesscodfillets, cut into
  2.5cmdice


• 200gsustainableskinless,
  bonelesssalmon fillet, cut into
  2.5cmdice


• 200gsustainableskinless,
  bonelesssmokedhaddock fillet,
  cutinto2.5cmdice


• 150gsustainable peeled raw
  tigerprawns


• 60gbutter


• 60gplainflour


• 300gfrozenpeas, thawed


• 30gcapers


• 30gfreshchives,finelychopped


• 30gfreshflatleafparsley, leaves
  picked and chopped
  
  
  • 1 tbspdijonmustard
  
  
  • ¾tspsalt
  
  
  • 50g cheddar, grated
  
  
  
  

FORTHEPOTATOTOPPING

• 1.2kgkingedwardpotatoes,
  peeledandquartered


• 200mlwholemilk


• 100mldoublecream


• 60gbutter


• 2 mediumfree-range egg yolks,
  beaten


• ¾ tsp salt

YOU’LLALSONEED...

• Deepovenproofdish,about
  30cm x 20cm x 5cm

1 Tomakethetopping,putthe

potatoesina panandaddenough

saltedwatertojustcoverthem.

Bringtotheboil,thenreducethe

heatandsimmeruntilthepotatoes

aretender.Drainandallowtosteam

dryfora fewminutesina colander

setoverthehotpan.Addthe200ml

milk,100mldoublecreamand60g

buttertothepan,thenmashthe

potatoesuntilsmooth.Mixinthe

eggyolksandsalt,thensetaside.

2 Nextmakethefilling.Pourthe

milkandcreamintoa mediumpan

andbringtoa simmer.Dropthe

dicedfishandpeeledprawnsinto

thesimmeringliquidandpoachfor

2 minutes. Drain the fish, reserving

thepoachingliquid;setbothaside.

3 Wipeoutthepanandaddthe

butter,bringit toa bubbleover

a mediumheat,thenwhiskinthe

flour.Reducetheheattolowand

cookfor8 minutes,whisking

continuously.Graduallyaddhalfthe

reservedpoachingliquidandbring

themixturebacktoa simmer,

whiskingcontinuouslytoprevent

lumpsforming.Addtheremaining

poachingliquidandcookuntilthick

andsmooth.Mixinthepeas,capers,

chives,parsley,mustardandsalt.

4 Returnthedrainedfishtothepan

andlightlyfoldintothesauce,being

carefulnottobreakit up.Spoonthe

mixtureintoa deepovenproofdish

andlevelit (seeMakeAhead).

5 Spreadthemashtoppingoverthe

piemixture,takingit righttothe

edgesofthedish,thenrufflethetop

witha forktocreatetexture.Scatter

thegratedcheeseevenly over the

surfaceofthepie.

6 Heattheovento200°C/180°Cfan/

gas6.Putthedishona largebaking

sheetinthehotovenandbakefor

30-40minutesoruntilthesauceis

bubblingupatthesidesandthe

potatotoppinghasa crisp golden

crust.Serve(seetip).

PERSERVING(FOR8)775kcals,

51.2gfat(29.4gsaturated),32.6g

protein,43gcarbs(7.2gsugars),

2.1g salt, 5.8g fibre →

HOWTOGETITRIGHT

TonyFleming,myoldboss,

saidtheperfectfishpiemustbe

bubblingdownthesidesofthe

dishandbrownedonthesurface

orit’snota goodone.Atthetime

wewereworkingina fine-dining

restaurantwherethefood

presentationwasallabout

accuracy,finesseandcleanlines,

sothelookofthefishpiewent

againstthegrainofeverything

elsewedidthere.ButTonywas

right:a fishpieshouldbehomely,

rusticandevenmessy– that’s

whatmakesitsoappealingand

getsthetastebudsfiringwhen it

arrives on the dining table.