Name: Smoked Fish Pie
Yield: Serves 6-8
Ingredients: salt and freshly ground black pepper; 2 tbsp fresh dill, roughly chopped; 4 eggs; 400 g smoked fish, skin and any bones removed; 25 g second measure of butter for final assembly; 2 tbsp capers, rinsed; zest of 1 lemon; 400 g fresh gurnard fillet, skin and any bones removed; 2½ cups (625 ml) milk; 1 cup (250 ml) cream; 150 g peeled cooked or raw prawns, optional; ¼ cup fresh curly parsley, roughly chopped; 2 whole onions, peeled, cut into rings; 2 bay leaves; ⅓ cup (50 g) plain flour; 50 g butter; 1 kg potatoes, peeled and chopped into large pieces; ⅓ cup (90 ml) cream; 50 g first measure of butter

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

This has been one of our best sellers at Ripe. It freezes well and you can replace the gurnard with whatever white fish you like, or whatever you've been lucky enough to catch that day!

Ingredients

The Topping

1 kg potatoes, peeled and chopped into large pieces
⅓ cup (90 ml)

Method

To prepare the topping

Put your potatoes in a large saucepan. Cover with water and bring to the boil. Cook for approximately 20 minutes until soft. Strain the potatoes and place back in the saucepan with the cream, first measure of butter, salt and freshly ground black pepper. Mash well and set aside.

Hard boil your eggs, peel and roughly chop. Set