- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: medium
For the fish pie
- 1 tbsp chopped kipper fillets
- 100 ml whipping cream
- 300 g cooked mashed potato
- 100 ml fish stock
- 125 ml dry white wine
- 4 cod fillets, about 150g each, skinned
- olive oil, for brushing
- 200 g mixed shellfish, such as langoustine tails, mussels and scallops, prepared for cooking
- 25 g shallots, sliced
- 1 handfuls herbs, such as flat-leaf parsley, chervil and/or chives, coarsely chopped
For the salad
- 1 tbsp white wine vinegar
- 1 tbsp rapeseed oil
- 1 heaped tsp wholegrain mustard
- 1 tsp chopped gherkin
- 1 tsp chopped capers
- 1 tsp sliced shallots
- 100 g kipper fillets
- 1 tbsp croutons
1. For the fish pie: put the chopped kipper meat, half the cream and the mashed potato into a small saucepan over a low heat and stir gently until combined and heated through. Transfer the mixture into a piping bag with a plain nozzle and keep warm.
2. Combine the fish stock and wine in a medium, heavy-based saucepan and boil until reduced by half. Stir in the rest of the cream and reduce the sauce by half again. Turn the heat down to very low.
3. Preheat the grill until hot. Arrange the cod on a baking tray, brush with a little olive oil and season with sea salt and freshly ground black pepper. Put the tray under the grill for 3-4 minutes or until the fish is cooked.
4. While the cod is cooking, stir the shellfish, shallots and herbs into the warm sauce, reserving a little of the chopped herbs for garnishing. Adjust the seasoning, if necessary.
5. For the salad: Whisk the vinegar, oil and mustard together in a small jug with a pinch of salt and freshly ground pepper. Combine the gherkin, capers and shallots in a serving bowl and pour over the dressing.
6. Warm the kipper meat under the grill for 1-2 minutes, then add it to the dressed ingredients and scatter with the croutons.
7. To serve, pipe the kipper mash onto warmed plates, then spoon the seafood sauce over and around the potato. Arrange a cod fillet on top, garnish with the reserved herbs and serve immediately with the warm kipper salad.
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