Fish pie with saffron
I love to cook up a big batch to make several pies, which can be covered and popped in the fridge or frozen and reheated another day. Omit the saffron if you don’t have any. A chopped hard-boiled egg and 110g (4oz) cooked peas add extra deliciousness and
SERVES
6
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
30
MINUTES
Ingredients
1.1kg (2 ½ lb) cod, hake, haddock or grey mullet fillets, or a mixture
15g (½ oz) butter, for greasing
600ml (1 pint) whole milk
a generous pinch of saffron stamens
1 tablespoon water
approx. 20g (¾ oz) Roux (made by blending 10g (⅓ oz) softened butter with 10g ⅓ oz) plain flour - melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally)
¼ teaspoon Dijon mustard
150–175g (5-6oz) grated Gruyère or Cheddar cheese OR 75g (3oz) grated Parmesan cheese
2 tablespoons chopped flat-leaf parsley
110g (4oz) shelled cooked mussels
110g (4oz) peeled cooked shrimps
½ tin of chopped anchovies, approx. 4 fillets (optional)
900g mashed potato
melted butter, for brushing
flaky sea salt and freshly ground black pepper
a little extra saffron if you have it to spare
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