A Really Good Fish Pie

Name: A Really Good Fish Pie
Yield: Serves 6
Ingredients: 600 ml/20 fl oz full-fat milk; big pinch of finely chopped flat-leaf parsley; sea salt and freshly ground black pepper; 1.3 kg/3 lb Maris Piper potatoes, scrubbed; 6 tablespoons full-fat milk; 50 g/1¾ oz butter; 50 g/1¾ oz butter, plus 25 g/1 oz to dot on top; 2 tablespoons double cream; 50 g/1¾ oz plain flour; white pepper; blade of mace; 24 uncooked queen scallops, about 200 g/7 oz (optional); 1 small pot (about 55 g/2 oz) potted shrimps; 2 fresh parsley stalks; 1 bay leaf; 300 g/10½ oz undyed smoked haddock; 6 black peppercorns; 115 g/4 oz cod fillets; 175 g/6 oz small cooked prawns, shelled; 150 ml/5 fl oz dry white wine; ½ small onion, thinly sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

There’s no place for salmon in a proper fish pie. I’m sorry, but it’s just not right. It’s somehow too greasy, too lurid and too, well, salmony, to feel anything but ill at ease. It’s not that I hate salmon. The wild stuff is a rare treat, rich and magnificent. And there are a couple of decent salmon farmers (Loch Duart, for one) that allow these once-great beasts space to swim and build up their muscles and fins. But the vast majority of farmed stuff is pap, pure and simple. Ruinous to the