Fish pie

Name: Fish pie
Yield: Serves 4-6
Ingredients: 500 ml fish stock (or a good-quality fish stock cube dissolved in that amount of hot water); 2 tbsp dry vermouth; 175 g smoked fish fillet, skinned, any residual bones removed and fillets cut into rough 3 cm chunks; 175 g salmon fillet, skinned, any residual bones removed and fillets cut into rough 3 cm chunks; 2 tbsp chopped mixed green herbs, such as parsley, dill and chervil; 150 g small-to-medium peeled raw prawns (optional); 1 fennel bulb, cored and finely diced (optional); 1 large onion, finely chopped; 250 g fillets of white fish, such as pollack, skinned, any residual bones removed and fillets cut into rough 3 cm chunks; 1.5 kg potatoes, cooked and mashed a little milk; 20 g grated Parmesan cheese; 20 g fresh white breadcrumbs; 60 g butter; 1 tsp anchovy essence; salt and freshly ground white pepper; 50 g butter; 50 g flour; 175 ml double cream; 2 tsp Dijon mustard

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

Fish pie is honest, down-to-earth food, packed with flavours. It makes perfect comfort food if you are sitting in front of the television after a hard day, but works equally well as a dinner party main course. You can make this dish the day before and keep it in the fridge overnight. The basic recipe can be varied endlessly, according to what fish are available and what you like, but it is always good to include some smoked fish. Other than salmon, though, it is usually best to avoid oily f