Three Fish Pie

Method11 steps

1. 1

   Step 1: Preheat the oven to 200°C, 180°C fan, 400°F or gas 6.

2. 2

   Step 2: Peel and cut the potatoes (1 kg) into even chunks. Put all the potatoes in a saucepan, cover with cold water and season the water with salt. Bring to the boil, then simmer until the potatoes are completely tender.

   Uses 1 kg potatoes · Cold water to cover the potatoes for boiling, discarded after cooking · Salt to season the potato cooking water

3. 3

   Step 3: Drain the cooked potatoes well, discarding the cooking water. Mash all the potatoes with the separate knob of mash butter and dash of mash milk. Season with pepper and taste.

   Uses All the actual cooked potatoes, drained in this step · 1 knob butter for mashed-potato topping · 1 dash milk for mashed-potato topping · Pepper for the first seasoning of the mash

4. 4

   Step 4: Adjust the prepared mash with additional salt and pepper only if needed after tasting. Keep the complete seasoned mash ready for topping the pie. Cover and refrigerate the mash if waiting for the filling to chill.

   Uses All the prepared mash · Additional salt for the mash, only if needed after tasting · Additional pepper for the mash, only if needed after tasting

5. 5

   Step 5: Trim, wash and slice both leeks. Melt all 75 g sauce butter in a saucepan, add all the sliced leeks and stir over the heat. Cover and simmer gently for about ten minutes, until the leeks are soft.

   Soften leeks in sauce butter · 10 minUses 75 g butter for leek and fish sauce · 2 leeks, trimmed, washed and sliced in step 5

6. 6

   Step 6: Put all 75 g plain flour in a small bowl. Add all 150 ml white wine and whisk until the flour and wine form a smooth mixture.

   Uses 75 g plain flour · 150 ml white wine

7. 7

   Step 7: Add all 568 ml sauce milk to the softened leeks and bring to the boil. Stir in all the prepared flour and wine mixture, whisking briskly, and bring the sauce back to the boil. Continue stirring until smoothly thickened and the flour is cooked.

   Uses The whole prepared leek and butter pan · 568 ml milk for leek and fish sauce · All the prepared flour and wine mixture

8. 8

   Step 8: Check all three fish fillets for bones and skin, and cut them into bite-sized pieces. Season the thickened sauce to taste with the separate filling salt and pepper. Stir in all the chopped parsley (2 tbsp), salmon, haddock and smoked haddock. Cook gently while stirring for about two minutes, continuing until the fish is opaque, flakes easily and reaches 63°C. Spoon the complete cooked fish filling into an ovenproof casserole.

   Cook fish in thickened leek sauce · 2 minUses The whole prepared sauce · 2 tbsp chopped fresh parsley · 250 g raw salmon fillet, skinless and boneless · 250 g raw haddock fillet, skinless and boneless · 250 g smoked haddock fillet, skinless and boneless · Salt to season the fish filling, to taste · Pepper to season the fish filling, to taste

9. 9

   Step 9: Shell all six ready hard-boiled eggs and quarter them. Scatter all the egg pieces over the cooked fish filling. Cool briefly, then refrigerate within two hours and chill until the filling is firm enough to support the mashed-potato topping.

   Uses All the cooked fish filling in the casserole · 6 ready hard-boiled eggs, shelled and quartered in step 9

10. 10

    Step 10: Spoon all the prepared mashed-potato topping over the firm fish and egg filling. Mark the top with a fork. Grate all 50 g Gruyère and sprinkle it evenly over the mash.

    Uses The complete firm fish and egg casserole · All the actual prepared mash · 50 g Gruyère, grated in step 10

11. 11

    Step 11: Bake in the preheated oven for thirty to forty minutes, continuing until the top is lightly golden brown, the filling bubbles around the edges and the centre is thoroughly heated to 74°C. Serve the hot pie.

    Bake assembled three-fish pie until golden and hot · 40 minUses The whole assembled pie