Posh-ish fish pie

This ranks highly in the all important ‘quick to prepare’ category, and, as the first fish pie I’ve ever made, amazed me in how easy it was to make – essentially having only three parts (potato topping + fish + leek and prawn filling). I always thought fish pies were complicated things with clever sauces and lots of preparation.

The recipe I based my pie on was was found, rather dubiously, on the Channel 5 website. However, I think it’s passed the first cook test – I would definitely cook it again!

Ingredients (serves 6):

  • 500g white fish (I used all cod but you could use a mixture)
  • 2 bay leaves
  • 500ml milk for poaching
  • 150g cooking chorizo
  • 200g prawns
    2 cloves garlic
  • 275g leeks
  • 1 tbsp fresh dill
  • 1 lemon, juiced
    150g haf fat creme fraiche
  • 750g sweet potatoes
  • 1 tbsp fresh or dried thyme (optional)
  • Any sides you’d like with your fish pie – I steamed some green peas, but the options are endless. Essentially, any green veg would probably be lovely: peas, broccoli, mangetout, asparagus, kale, etc etc

What to do:

  1. First, get your mash going. I did this a la Jamie Oliver: peel potatoes and cut into two or three pieces each (you want them to be roughly the same size). Place in a large microwaveable bowl with a couple of slices of lime or lemon, and cover with a double layer of cling film. Microwave for 12 minutes, and they’ll come out ready to mash!
  2. Get your fish ready: place in a pan with bay leaves and pour in enough milk to just cover the fish. Season with salt and pepper, bring to the boil, then simmer until the fish is just cooked – about 10 minutes depending on the amount of milk/fish.
  3. While that’s cooking, prep the third part. Gently heat some chorizo in a saucepan to draw out the fat and while that’s cooking, wash finely slice the leeks while that’s happening. Then add in the garlic, leeks, prawns and lemon juice. Cook for 2 – 3 minutes, stirring frequently, then add th creme fraiche and dill. Cook for another couple of minutes, keeping the heat low. Temper the flavour with more lemon or seasoning if needed.
  4. Then bring it all together: line an ovenproof dish with the poached fish, then add the leek and prawn mixture over it – feel free to mix it up a little so the sauce from the leek mixture gets to the bottom of the dish. Then mash up the sweet potato – adding butter, thyme and/or milk as needed. Add this as the final top layer.
  5. Put in the oven or grill for about 10 minutes or until a golden crust forms on the mash and it’s bubbling at the edges.

Serve and enjoy!




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