- Serves: 4-6
- Cook Time:
- Prep Time: 30 minutes
- Effort: medium
- 1 tbsp vegetable oil
- 2 sticks celery
- 2 medium carrots, finely chopped
- 2 onions, finely chopped
- 3 cloves garlic, finely chopped
- 450 g undyed smoked haddock fillets
- 12 peppercorns
- 2 bay leaves
- full-fat milk
- 1 kg Maris Piper potatoes
- salt and black pepper, freshly ground
- 200 ml double cream
- 200 g butter
- 1 bunch of chives, finely chopped
- 100 g flour
- 200 g mature cheddar cheese
- 1 large bulb fennel, quartered
- 450 g king prawns, cooked and peeled
- 1 kg mussels, cooked and shelled
- 230 g peas, cooked
- a small bunch of chervil, chopped
- 1 egg yolk, beaten
1. Preheat the oven to 190ºC/gas 5.
2. Heat the oil in a heavy-based frying pan. Add the celery, carrot, onion and garlic and fry very gently, stirring often, for 10 minutes.
3. Meanwhile, place the smoked haddock, peppercorns and bay leaves in a large, deep frying pan. Add the milk and gently simmer until the smoked haddock is opaque and cooked through, around 10 minutes.
4. Strain and flake the haddock, discarding the peppercorns and bay leaves and any skin and bones. Reserve the milk for the bechamel sauce.
5. Meanwhile, cook the potatoes in a pan of boiling salted water until tender; drain. Mash the potatoes with the cream, 100g of butter and chives. Season with salt and freshly ground pepper.
6. In a heavy-based saucepan melt the remaining butter. Mix in the flour and cook gently, stirring, for 2 minutes. Gradually stir in the poaching milk, mixing in well. Cook, stirring, until the sauce thickens. Stir in the Cheddar cheese and cook, stirring, until melted. Season with salt and freshly ground pepper.
7. Place the fried celery mixture, fennel, flaked haddock, king prawns, mussels and peas in an ovenproof dish. Sprinkle with chervil. Pour over the cheese sauce. Top with the mashed potato, spreading it in an even layer. Brush with egg yolk and score the surface of the mash with a fork.
8. Bake the fish pie for 40 minutes until golden brown. Serve warm from the oven.
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