Fish pie

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Ingredients

For the topping

  • 1kg/2lb 4oz floury potatoes, cut into chunks
  • 300g/10½oz Gruyère, grated
  • salt and freshly ground black pepper

For the filling

  • 2 free-range eggs
  • 300g/10½oz smoked haddock fillet, skinned and pin-boned
  • 150g/5½oz raw prawns, shells removed
  • 6 cooked crayfish, shells removed
  • 3 sardines, gutted and cleaned
  • 1 small monkfish tail, loin removed
  • 500ml/18fl oz whole milk
  • 1 onion, halved
  • 1 bay leaf

For the sauce

  • 30g/1oz unsalted butter
  • 2 banana shallots, finely chopped
  • 50ml/2fl oz vermouth
  • 30g/1oz plain flour
  • ½ bunch fresh dill, roughly chopped
  • ½ bunch fresh parsley, roughly chopped
  • ½ bunch fresh chives, snipped
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