Blakean Fish Pie

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

So-called because the intense yellow of the saffron-tinted sauce reminds me of one of those beautiful Blakean sunbursts. The saffron itself adds more than just depth of colour: it headily redeems the bland, cottonwoolly fish you buy in those plastic-wrapped polystyrene trays at the supermarket; useful when you can’t get to a fishmonger.


  • 1 carrot
  • 125 ml white wine
  • 1 bouquet garni


Peel the carrot, halve it lengthways and then cut each half into 3 or 4 and put the pieces in a deep frying pan with 125 ml water, the wine, a good pinch of salt and bouquet garni. Bring to the boil and then turn off the heat and let cool. Cook the potatoes in salted water and mash with