Luxury Fish Pie is easy to make for a special dinner or supper. A creamy sauce contains an assortment of fish and seafood topped with a layer of grated potato rösti.
Prep Time50 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dinner
Cuisine: British
Servings: 6servings
Author: Susie@Everyday Cooks
Ingredients
For the pie:
250mlmilk
1bay leaf
500gfish fillets,e.g. salmon and haddock
400gmixed raw seafood,fresh or frozen
60gbutter
60gplain/all-purpose flour
150mldry white wine
150gcreme fraiche
1tablespoonchopped fresh parsley(15ml)
1tablespoonchopped fresh dill(15ml)
6small cornichons or gherkins
Salt and pepper
For the potato topping:
750gnon-floury potatoese.g. Desiree
60gstrong Cheddar cheese
40gbutter
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Equipment
1.75-litre pie dish
Grater
Instructions
Preparation:
Scrub the potatoes and cut larger ones to the size of the smaller ones
Steam for 15 minutes OR Barely cover with water and boil for 10 minutes. The potatoes will be half-cooked. Drain and wrap in a clean tea-towel
Butter the baking dish
Grate the cheese
Chop the cornichons into ½cm slices. Chop the herbs
Melt 40g butter for the topping
Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
Make the sauce:
Heat the milk in a large saucepan with the bay leaf. Gently cook the fish (but NOT the seafood) in the milk on a LOW heat for 5 minutesWatch the milk! It will boil over if the heat is too high
Move the pieces of fish to a plate. Strain the liquid. Keep it - you will use it in the sauce
Rinse out the saucepan and add 60g butter for the sauce. Heat on a MEDIUM heat until melted. Add the flour, mix and cook for 1 minute
Gradually add the milk, beating it in so that you have a smooth sauce. Add the wine gradually, then beat vigorously to combine
Beat in the creme fraiche, parsley, and dill, and stir in the cornichons. Add salt and pepper until it tastes right, and remove from the heat
Make the potato topping:
Grate the potatoes on the coarse side of the grater into a bowl. Remove the skins first if you want - or if they're thick
Add the melted butter and mix in well so that all the potato is coated with butterEasiest with 2 forks so it doesn't clump
Assemble the Luxury Fish Pie:
Take the skin off the fish and divide into large-ish chunks
Put the fish into the sauce and mix gently. Add the raw, defrosted seafood and mix in carefully
Pour the sauce into the baking dish. Top with the potatoes and even out. Sprinkle with grated cheese
Cook for 35-40 minutes until the top is golden and bubbling.
Notes
Everyday Cooks Tips:
Ingredients:
Potatoes - Floury potatoes will lose their shape when cooked, so won't work as well for the rosti topping. They'll still taste fine, but it will be more like mashed potato
White sauce - If you're unsure how to make a white sauce, click here for step-by-step instructions to make a similar sauce (which uses all milk but the method is the same).
Make ahead:
If you're cooking the pie later, wait until the sauce is cool before adding the cooled fish and seafood
Put the lid on the saucepan while it cools to avoid a skin forming
Don't let the sauce get too cold because it thickens as it cools and the fish won't mix in
Add the topping
Loosely cover with clingfilm and refrigerate until you are ready to cook