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Ultimate Fish Pie

An elegant fish pie featuring layers of crushed peas, creamy fish sauce with prawns and seafood, topped with duchesse potato and cockles

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45m cook time
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Ingredients

  • 300 g frozen peas, defrosted
  • 50 g butter
  • 1 pinch salt
  • 20 g mint, finely chopped
  • 500 g dry mash
  • 2 whole rich yolk ewe eggs
  • 50 g soft butter
  • 50 g parmesan
  • 1 liter whole milk
  • 2 fillets cod fillet, pinboned (300g each)
  • 2 fillets smoked haddock, pinboned (300g each)
  • 100 g cold smoked salmon, pinboned
  • 2 whole bay leaves
  • 1 sprig thyme
  • 1 pinch black pepper
  • 100 g butter
  • 100 g flour
  • 6 whole prawns, deveined and diced
  • 1 bunch spring onions, finely cut
  • 20 g dill, finely chopped
  • 20 g flat leaf parsley, finely chopped
  • 50 g brown shrimps
  • 20 whole cockles, washed

Method

  1. 1

    Prepare crushed peas: Place peas in a wide based pan with 50g butter and salt. Gently cook for 45 seconds. Finish with mint. Remove from heat and crush with a fork. Reserve until needed.

  2. 2

    Prepare duchesse potato: Combine 2 eggs, 50g soft butter, 50g parmesan, and salt with the 500g dry mash whilst still hot. Fill piping bag fitted with star nozzle. Reserve until building.

  3. 3

    Poach fish: Place 1 liter whole milk in a wide based pan. Add cod fillet, smoked haddock, cold smoked salmon, 2 bay leaves, thyme sprig, salt, and black pepper. Bring to gentle simmer and cook for 2 minutes. Remove from heat and reserve.

  4. 4

    Make sauce base: In wide based sauce pan, melt 100g butter. Add 100g flour and cook for 2-3 minutes. Gradually add the poaching milk in 2-3 additions, whisking thoroughly. Once all milk is incorporated, cook for further 5 minutes. Remove from heat.

  5. 5

    Finish sauce: Flake cooked fish into sauce, removing skin and bones. Add prawns, spring onions, dill, flat leaf parsley, and brown shrimps. Stir very gently.

  6. 6

    Build pie: Using wide casserole dish, place generous layer of crushed peas at base. Top with warm fish pie mix. Tap gently to fill all gaps. Top with duchesse potato mix. Top with three parallel rows of cockles.

  7. 7

    Cook pie: Place in preheated oven at 190C for 30-35 minutes until potato is golden brown and cockles are cooked. Remove and allow to sit for 5-10 minutes before serving.

Nutrition

per serving · 4 servings total
1124
Calories
57.1g
Fat
82.5g
Carbs
70.3g
Protein
1999mg
Sodium
See full nutrition
Calories1124
Total fat57.1g
Total carbohydrate82.5g
Dietary fiber9.6g
Protein70.3g
Sodium1999mg
Recipe totals 4497 cal · 281g protein · 330g carbs · 228g fat

USDA FoodData Central estimates. Values are approximate.