Name: Brixham Fish pie
Yield: Serves 4
Cuisine: British
Ingredients: 75 g (3 oz) unsalted butter; 900 g (2 lb) floury potatoes, peeled and cut into chunks; 2 tablespoons chopped dill (plus a few stalks); 6 fresh shelled scallops, cut horizontally in half; 1 onion, chopped; 225 g (8 oz) salmon fillet, skinned; Salt and freshly ground black pepper; 100 g (4 oz) Cheddar cheese, grated; 125 g (4½ oz) small cooked peeled prawns; 300 ml (½ pint) double cream; 50 g (2 oz) plain flour; 1 bay leaf; 600 ml (1 pint) full-fat milk; 225 g (8 oz) cod fillet, skinned

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

During my time on the ‘This Morning’ programme with Richard and Judy I prepared this fish pie for a feature on basic British cooking. It was a great hit, especially with the camera crew who took no time at all to devour it.

Ingredients

900 g (2 lb) floury potatoes, peeled and cut into chunks
75 g (3

Method

Put the potatoes in a pan, cover with water, add a little salt and bring to the boil. Reduce the heat and simmer until just tender, then drain in a colander and return to the pan. With a fork, lightly crush the potatoes, keeping them fairly chunky. Stir in 25g (1oz) of the butter and season to taste, then set aside.

Place the salmon and cod in a wide, deep pan, pour over the milk and ad

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Ingredients

Method

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