Fish pie
The ultimate comfort supper, this rich and creamy medley fish pie with herbs and buttery, fluffy mashed potato is the perfect midweek meal
SERVES
6
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
30
MINUTES
Ingredients
1 medium onion, sliced
100-150g butter
50g flour
½ bottle unoaked dry white wine
550ml cream
250g salmon, filleted, skinned, fine-boned and chopped
250g cod, filleted, skinned, fine-boned and chopped
250g crab meat, fresh or frozen
3 large floury potatoes, such as roosters, peeled and chopped
saltÂ
black pepper
50g dill, chopped
50g parsley, chopped
1 egg yolk
Method
Start by sweating the onion in half the butter in a pan. When the onion is translucent, slowly add the flour to make a roux.
Over a very low heat, stir in the white wine and 500ml of the cream.
Add the fish and crab meat and cook for 12-15 minutes.
Preheat the oven to 180C.
Cook the potatoes in plenty of boiling, salted water until soft. Drain and place back over a low heat covered with a dry, clean cloth for a few minutes. This will help to dry them out a little. Mash the potato with the remaining cream and butter, to taste. Season well with the salt and pepper and set aside.
Add the dill and parsley to the pan with the fish and crab meat, and season with salt and pepper.
Turn the seafood mix into a large, ovenproof dish and cover with the mash.
Brush the top of the potato with the egg yolk.
Bake for seven to 10 minutes, or until the potato is golden brown on top.
Note: to make the night before, just work through the recipe right up to the point where you assemble the pie, then cover and put in the refrigerator overnight.
All you have to do the next day is bake the pie for 15-20 minutes at 180°C.
