Cod and Smoked Haddock Puffed Pie

Name: Cod and Smoked Haddock Puffed Pie
Yield: Serves 6–8
Ingredients: Freshly grated nutmeg; 3 oz/84 g flour; 1 lb/450 g puff pastry; Freshly ground black pepper; 1 egg, beaten, for glazing the pastry; 1 egg, beaten, for glazing the pastry; 2 lb/900 g smoked haddock; 2 lb/900 g cod (or other firm-fleshed white fish); 1 stick of celery; 2 onions, skinned and left whole; A few peppercorns; 1 bayleaf; 3 oz/84 g butter; 2 pints/1.1 litres milk; 2 lb/900 g cod (or other firm-fleshed white fish)

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

You can use any firm-fleshed white fish for this pie, but it is essential to include smoked fish as well. This is really an upmarket fish pie, and the puff pastry top makes a delicious change from the more usual mashed potatoes.

Ingredients

2 lb/900 g cod (or other firm-fleshed white fish)
2 lb/

Fish course
Pescatarian
Pie

Method

Feel the fish with your fingertips and remove all the bones. Place in a large saucepan, together with the onions, celery, bayleaf and peppercorns, and pour on the milk. Add enough water so that the liquid covers the fish, and put the pan on a gentle heat. Bring very slowly to simmering point, simmer for 3 – 4 minutes, then take off the heat and let the fish cool in the liquid. When it is quite