Mermaid’s Fish Pie
This easy-peasy recipe can be used for almost any round fish, including cod, pollock, ling, haddock, salmon, or grey mullet. I like to prepare a big batch to make several pies, which can be refrigerated or frozen and reheated another day.
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
1.1kg cod, hake, haddock or grey mullet fillets, or a mixture
15g butter, for greasing
600ml whole milk
approx. 20g roux (made by blending 10g softened butter with 10g plain flour and cook on a low heat for 2 minutes, stirring occasionally)
¼ tsp Dijon mustard
150-175g grated Gruyère or cheddar or 75g grated Parmesan
2 tbsp chopped flat-leaf parsley
110g cooked mussels, shelled – keep a few in the shell for garnish
110g cooked prawns – keep a few in the shell for garnish
½ can of chopped anchovies, approx. 4 fillets (optional)
4 sheets of filo pastry (optional)
melted butter, for brushing
flaky sea salt and freshly ground black pepper
For the mashed potato (optional)
900g unpeeled potatoes, preferably Golden Wonders or Kerr’s Pinks, scrubbed well
300ml whole milk
1-2 organic, free-range egg yolks or 1 whole egg and 1 egg yolk
25-50g butter
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