Rick Stein’s fish pie November 18, 2009Posted by Helen in fish.
This is my favourite fish pie recipe. Rick Stein never disappoints, especially when it comes to fish. The recipe doesn’t include prawns, but you could easily add them – I don’t because I’m allergic.
(Apologies – half-eaten fish pie does not photograph well!)
1 small onion, thickly sliced
A few cloves
1 bay leaf
300ml double cream
450g cod or haddock fillets (or any other similar white fish) with skin on
225g undyed smoked cod or haddock fillets
45g plain flour
5 tbsp chopped parsley
Freshly grated nutmeg
1.25kg peeled floury pototoes (Maris Piper or King Edward)
1 egg yolk
Salt and white pepper
Stud the onion slices with a few cloves and put in a large saucepan with 450ml of the milk , the cream, all the fish and the bay leaf. Bring to the boil and simmer for 8 minutes.
Lift the fish out onto a plate using a slotted spoon, and strain the cooking liquor through a sieve into a jug. When the fish is cool enough to handle, break it into bite-size chunks, discarding the skin and any bones you might find. Sprinkle the fish over the bottom of a large oven-proof dish.
Hard-boil the eggs for 8 minutes, then chop into quarters and scatter on top of the fish.
Melt 50g of butter in a pan, add the flour and cook for one minute. Take the pan off the heat and very gradually add the reserved fish liquor, stirring constantly. Return it to the heat and slowly bring it to the boil, still stirring all the time. Let it simmer gently for about 10 minutes to cook out the flour.
Remove from the heat once more. Stir in the parsley, and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Once cool-ish, refrigerate for about an hour.
Boil the potatoes for 15-20 minutes. Drain and mash with the remaining butter and the egg yolk. Season with salt and white pepper. Beat in enough milk to make a soft, spreadable mash (softer than normal mashed potatoes).
Preheat the oven to 200°C. Spoon the potato over the filling and mark the surface with a fork. Bake for 35-45 minutes, until piping hot and golden brown.
I usually serve it with peas or carrots.