Seafood
British
Fish
Pie
Breakfast
Baking
Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Floury Potatoes : 900g
- - Olive Oil : 2 tbsp
- - Semi-skimmed Milk : 600ml
- - White Fish Fillets : 800g
- - Plain flour : 1 tbsp
- - Nutmeg : Grating
- - Double Cream : 3 tbsp
- - Jerusalem Artichokes : 200g
- - Leek : 1 finely sliced
- - Prawns : 200g peeled raw
- - Parsley : Large handful
- - Dill : Handful
- - Lemon : Grated zest of 1
- - Gruyère : 25g grated
- - Lemon : Juice of 1
Instructions
1 - 01.
2 - Put the potatoes in a large pan of cold salted water and bring to the boil.
3 - Lower the heat, cover, then simmer gently for 15 minutes until tender.
4 - Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water.
5 - Mash with 1 tbsp olive oil, then season.
7 - Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil.
8 - Remove from the heat, cover and stand for 3 minutes.
9 - Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.
11 - Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds.
12 - Gradually stir in 200-250ml of the reserved milk (discard the rest).
13 - Grate in nutmeg, season, then bubble until thick.
16 - Preheat the oven to 190°C/fan170°C/gas 5.
17 - Grate the artichokes and add to the dish with the leek, prawns and herbs.
18 - Stir the lemon zest and juice into the sauce, then pour over.
19 - Mix gently with a wooden spoon.
21 - Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks.
22 - Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling.
23 - Serve with wilted greens.
