Three fish pie — salmon, haddock and smoked haddock in a creamy leek and wine sauce with eggs, topped with cheesy mash. A comforting, generous British classic.
- 1kg Potatoes
- 50g Gruyère
- 75g Butter
- 2 sliced Leek
- 75g Plain Flour
- 150ml White Wine
- 568ml Milk
- 2 tbs chopped Parsley
- 250g Salmon
- 250g Haddock
- 250g Smoked Haddock
- 6 Eggs
Tags:
Fish Seafood Dairy PieVideo
Preparation
- Preheat the oven to 200C/400F/Gas 6 (180C fan).
- Put the potatoes into a saucepan of cold salted water, bring to the boil, and simmer until completely tender. Drain well, then mash with the butter and milk. Add pepper, taste, and add salt and more pepper if necessary.
- For the fish filling, melt the butter in a saucepan, add the leeks, and stir over the heat. Cover and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl, add the wine, and whisk together until smooth.
- Add the milk to the leeks, bring to the boil, then add the wine mixture and stir briskly until thickened. Season, then add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole and scatter over the eggs. Allow to cool until firm.
- Spoon the mashed potatoes over the fish mixture, mark with a fork, and sprinkle with cheese.
- Bake for 30–40 minutes, or until lightly golden-brown on top and bubbling around the edges.
