Galton’s Fish Pie

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

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.