A good fish pie is the perfect dish for winter. Rich, and comforting, it's easy to prepare, and who could fail to hail the hake, or be passionate about prawns wrapped in a creamy, savoury sauce underneath a generous crust of fluffy mash? This sensational Fish Pie recipe is courtesy of Bel & The Dragon .
The fish is poached in sorrel and bay infused stock until opaque and tender, the strained liquid is then used to make a delicious cream sauce. The result is heavenly hearty & deliciously rich – and after baking for 40 minutes in an 180C oven, it will have a gloriously golden top. Sprinkle with chopped chives & serve simply with plenty of steamed vegetables to mop up the sauce.
500g Hake, Sea Trout, Prawns & Brown Shrimp
20g Sorrel, separated into leaves & stalks
120g Petits pois
1 Small Onion
Bunch of Spring Onions
600ml Fish Stock
1kg Peeled Potatoes
20g Egg Yolk
Salt & Pepper to Taste
Peel, finely dice & soften a small onion in a large pan with a little olive oil. Add the fish stock, sorrel stalks & bay leaf then bring to a boil. Dice the fish into large chunks and simmer for five minutes, then lift out with a slotted spoon and cool.
Bring the fish stock to a boil and reduce by half, add 500ml of double cream then strain the sauce & season. Allow the sauce to cool then add the chopped spring onions, sorrel leaves, petits pois & gently fold in the fish. Pour either into a large pie dish or individual ramekins.
Peel and cut the potatoes into even-sized pieces. Cook in boiling salted water for about 15 minutes until soft, then drain and return to the pan over a gentle heat to remove any excess moisture. Using an old-fashioned masher or a potato ricer, thoroughly mash the potatoes. Mix butter, milk, 50ml cream & egg yolk into the mashed potato until soft enough to spread over the fish mixture. Season & pipe or gently fork to cover the fish.
Pre-heat the oven to 180C and bake for 40 minutes until golden & bubbly.