Smoked fish pie
( SERVES 6 )
Photo by Tam West
Not all pies need pastry to be considered great. What is so appealing about this style of pie is that any type of fish, both fresh and smoked, can be used. And it’s brilliant for cooking at home because the dish has flexibility, yet will still taste superb. There are a number of variations: many people have their own special mix and unique tasty toppings. This recipe uses more fresh fish, as sometimes the smoked fish can have quite a strong flavour. Play around with the ratio of fresh and smoked fish to find your perfect balance.
|400 g||White fish fillets|
|700 g||Agria potatoes, peeled|
|1 pinch||Grated nutmeg|
|200 g||Smoked fish, flaked, hot; cleaned of skin, bones and scales|
|½ cup||Baby peas|
|3 Tbsp||Chopped parsley|
|5||Eggs, hard boiled, peeled and chopped|
Lemon parsley topping
- Bring milk to the boil. Lightly season white fish with salt, then gently simmer in the milk until almost cooked. Drain off and reserve the milk.
- Make a white sauce by melting the butter in a saucepan. Add onions and stir over a low heat for 5 minutes. Add flour and mix to form a paste then gradually add the reserved milk, whisking each time to ensure a smooth sauce. Add the bay leaf and cloves, cook on a very low heat for 15 minutes.
- Cut potatoes into large even chunks, bring to the boil in salted water and simmer until cooked. Drain well. Bring cream and butter to the boil. Use a spatula or the back of a ladle to press the potatoes through a sieve, stir in the hot cream mix and season with salt, white pepper and a pinch of freshly grated nutmeg.
- Heat oven to 180C. Remove the cloves and bay leaf from the white sauce, add cooked fish and smoked fish. Gently mix in peas, parsley, capers and egg. Spoon mix into a large ovenproof dish, spread mashed potato evenly on top then scatter with lemon parsley topping ingredients. Bake for 30-40 minutes.