Souffléed Fish Pie

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

A large golden fish pie made with a light cheesy sauce instead of the usual mashed potato top. It is useful for a family lunch simply served with a salad and some good fresh bread.


  • 2 lb cod or haddock fillets – skinned (900 g)
  • 2 teaspoons


Butter a large, fairly shallow gratinée or pie dish. Cut the fish up into pieces and lay them in the dish. Sprinkle with dill seeds, salt and pepper. Pour over the milk, cover the dish with foil and cook in a pre-heated oven at Gas 6 (400°F/200°C) for about 20 minutes