Galton’s Fish Pie

Name: Galton’s Fish Pie
Yield: Serves Four
Ingredients: 225 g salmon fillet, skinned, cubed evenly into 3 cm cubes; 2 tbsp lemon juice; 6 tbsp milk; sea salt & black pepper; 4 tbsp double cream; 3 egg yolks; 400 ml whipping cream; 170 g cooked peeled prawns; 560 ml milk; 12 king scallops; 3 tbsp mini capers, drained, rinsed of brine; 110 g plain flour; 140 g salted butter; 225 g cod fillet, skinned, cubed evenly into 3 cm cubes; 900 g Maris Piper potatoes, peeled weight, chunkily chopped; 150 g salted butter; 3 hard-boiled eggs, chopped; 4 tbsp chopped parsley; 300 g undyed smoked haddock, kept whole and with skin on; rapeseed oil; 1 medium onion, peeled, sliced; 1 sprig of rosemary

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Topping

900 g Maris Piper potatoes, peeled weight, chunkily chopped
150 g salted butter

Fish course
Pescatarian

Method

There are fish pies, and there are fish pies: this one is a real winner made with plenty of chunky fresh fish, and a potato topping, rather than pastry. It is important that the fish is ‘barely cooked’ before making the pie to give it plenty of texture and bite.

To make the topping

Place the potatoes into a saucepan of cold salted water, bring to th