Mermaid’s Fish Pie
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
CUISINE
COURSE
Baking
Method
If using mashed potato topping, put the potatoes into a saucepan of cold water, add a good pinch of salt, and bring to the boil. When the potatoes are about half cooked after about 15 minutes, strain off two-thirds of the water, replace the lid on the saucepan, put over a gentle heat and steam for 5-6 minutes until cooked. Peel immediately by pulling off the skins, put the potatoes into the bowl of a food mixer and beat or mash by hand.
Bring the milk to the boil. Beat the eggs into the hot mashed potatoes and add enough boiling creamy milk to mix to a soft, light consistency, then beat in the butter, the amount depending on how rich you like your potatoes. Season to taste with salt and pepper.
Preheat the oven to 180°C/Gas Mark 4.
Skin the fish and cut into 6–8 portions. Season well with salt and pepper. Lay the pieces of fish in a lightly buttered 26cm sauté pan and cover with the milk. Bring to the boil, then simmer for 4-5 minutes until the fish has changed from translucent to opaque. Remove the fish to a plate with a slotted spoon.
Bring the milk back to the boil and whisk in enough roux to thicken the sauce to a light coating consistency. Stir in the mustard, cheese, and parsley. Season to taste. Add the cooked fish, most of the mussels and prawns and the anchovies, if using, and stir gently to coat with the sauce. Transfer carefully to a serving dish or dishes. Spoon or pipe a layer of mashed potato on top of each one and tuck the reserved prawns and mussels into the potato topping.
Alternatively, brush each filo sheet with melted butter and cut into four pieces. Scrunch up each piece of filo pastry and arrange side by side on top of the pie(s).
Bake (both toppings) for 15-20 minutes until bubbling and the filo is crisp and crunchy.
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
Method
If using mashed potato topping, put the potatoes into a saucepan of cold water, add a good pinch of salt, and bring to the boil. When the potatoes are about half cooked after about 15 minutes, strain off two-thirds of the water, replace the lid on the saucepan, put over a gentle heat and steam for 5-6 minutes until cooked. Peel immediately by pulling off the skins, put the potatoes into the bowl of a food mixer and beat or mash by hand.
Bring the milk to the boil. Beat the eggs into the hot mashed potatoes and add enough boiling creamy milk to mix to a soft, light consistency, then beat in the butter, the amount depending on how rich you like your potatoes. Season to taste with salt and pepper.
Preheat the oven to 180°C/Gas Mark 4.
Skin the fish and cut into 6–8 portions. Season well with salt and pepper. Lay the pieces of fish in a lightly buttered 26cm sauté pan and cover with the milk. Bring to the boil, then simmer for 4-5 minutes until the fish has changed from translucent to opaque. Remove the fish to a plate with a slotted spoon.
Bring the milk back to the boil and whisk in enough roux to thicken the sauce to a light coating consistency. Stir in the mustard, cheese, and parsley. Season to taste. Add the cooked fish, most of the mussels and prawns and the anchovies, if using, and stir gently to coat with the sauce. Transfer carefully to a serving dish or dishes. Spoon or pipe a layer of mashed potato on top of each one and tuck the reserved prawns and mussels into the potato topping.
Alternatively, brush each filo sheet with melted butter and cut into four pieces. Scrunch up each piece of filo pastry and arrange side by side on top of the pie(s).
Bake (both toppings) for 15-20 minutes until bubbling and the filo is crisp and crunchy.
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