Traditional Fish Pie Recipe

Ingredients

• 500ml (18fl oz) fish stock
• 3tbsp dry white vermouth
• 250g (9oz) salmon fillet, skinned and bones removed
• 200g (7oz) white fish fillets, such as haddock or coley, skinned and boned
• 200g (7oz) undyed smoked haddock, skinned and bones removed
• 75g (3oz) large, shelled, uncooked prawns
• 40g (11/2oz) small gherkins, chopped
• 2tbsp capers, rinsed and roughly chopped
• 1tbsp chopped dill
• 1tbsp chopped flat-leaf parsley
• 3 eggs, hardboiled, shelled and chopped

For the sauce:

• 75g (3oz) unsalted butter
• 75g (3oz) plain flour
• 150ml (1/4pt) double cream

For the topping:

• 1kg (2lb 4oz) King Edward potatoes, peeled and quartered
• 25g (1oz) butter, melted
• 150ml (1/4pt) milk, warmed
• 2tbsp breadcrumbs
• 75g (3oz) mature Cheddar, grated

You will need

• a 1.7-litre (3pt) baking dish

Method

1. Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the fish stock and vermouth in a saucepan and heat until almost boiling. Add the fish fillets and cook for 5 minutes until just cooked. Remove the fish to a plate with a slotted spoon and allow to cool. Strain the fish stock into a jug and reserve, rinse the pan and return to the heat.

2. To make the sauce, melt the butter in the pan, add the flour and cook for a minute, whisking constantly. Gradually add the reserved fish stock, whisking until you have a smooth sauce. Add the double cream and season. Allow the sauce to cool then add the gherkins, capers, herbs, eggs and fish. Stir and pour into the baking dish.

3. For the topping, steam the potatoes for 20 to 25 minutes. Mash until smooth, then add the melted butter and hot milk, and season. Place the mashed potatoes on top of the fish mixture, using a palette knife to smooth the top. Mix the breadcrumbs and cheese together and sprinkle on top. Place in the oven and cook for 35 to 40 minutes until the top is slightly browned, crisp and the filling is bubbling. A bowl of buttered peas is the perfect partner.