Smoked haddock and salmon pie

Fish pie is a universal favourite, try Antony Worrall Thompson's luxury version made with smoked haddock and salmon
By Antony Worrall Thompson
Smoked haddock and salmon pie
  • Rating:
  • Serves: 6-8
  • Cook Time: 35 minutes
  • Prep Time: 40 minutes
  • Effort: medium

Ingredients

main

  • 1 kg floury potatoes, such as King Edwards or Maris Piperpeeled and cut into chunks
  • 425 ml full-fat milk
  • 150 ml double cream
  • 2 fresh bay leaves
  • 1 whole clove
  • a pinch of freshly grated nutmeg
  • 225 g salmon, (in one piece)
  • 225 g undyed smoked haddock
  • 120 g unsalted butter
  • black pepper
  • 1 onion, finely diced
  • 50 g plain flour
  • 4 eggs
  • 1 tsp anchovy essence
  • 2 tbsp chopped flat leaf parsley
  • 1/2 tsp thyme, leaves only
  • 1 tsp English mustard powder
  • 50 g gruyère cheese, grated
  • 25 g parmesan, grated
  • green salad, to serve

Method

1. Preheat the oven to 200oC/gas 6.

2. Place the potatoes in a pan of boiling salted water, cover and simmer for 15-20 minutes or until completely tender.

3. While the potatoes are cooking, poach the fish fillets. Pour the milk into a sauté pan along with the cream, bay leaves, clove and nutmeg. Add the salmon and haddock fillets and poach for 6-8 minutes or until the fish is just tender. Transfer the fish fillets to a plate with a fish slice and set aside until they are cool enough to handle, then flake the flesh; discarding the skin and any bones. Set aside. Strain the poaching liquid and set aside.

4. When the potatoes are cooked, drain them in a colander and return to the pan for a couple of minutes to dry out, shaking the pan occasionally to prevent the potatoes sticking to the bottom. Mash the potatoes or pass through a potato ricer or vegetable mouli if you like a really smooth finish. Beat in 60g of the butter and season to taste.

5. Melt the remaining butter in a large non-stick pan. Add the onion and cook for 6-8 minutes until the onion has softened but not coloured, stirring occasionally. Stir in the flour and cook for 2 minutes, stirring continuously.

6. Pour in the reserved poaching liquid, a little at a time, whisking continuously after each addition. Once all the liquid has been added, reduce the heat and simmer gently for 10 minutes, stirring occasionally until slightly reduced and thickened.

7. Meanwhile, place the eggs in a small pan and just cover with boiling water, leave to cook for 10 minutes. Drain and rinse under cold water, then remove the shells and chop up the hard-boiled eggs.

8. Fold the hard-boiled eggs gently into the white sauce along with the anchovy essence, parsley, thyme and mustard powder. Fold in the reserved flaked fish, then season to taste. Remove from the heat and leave to cool.

9. Spoon the fish mixture into an oven-proof dish (at least 2.25 litres capacity). Allow a light skin to form, then carefully spread the mashed potatoes over the fish mixture to cover it. Smooth over with a palette knife and fluff up with a fork. Mix together the Gruyère and Parmesan cheeses and sprinkle them over the top.

10. Put the pie in the oven and bake for 30-35 minutes or until it is bubbling and golden. Serve immediately with salad.

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