Galton’s Fish Pie

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

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