Fish pie

Method10 steps

1. 1

   Step 1: Peel and cut the floury potatoes (900g) into evenly sized chunks. Cover them with cold water in a large pan, salt the water and bring to the boil. Reduce the heat, cover and simmer gently for fifteen minutes until the potatoes are tender.

   Simmer potatoes until tender · 15 minUses 900g Floury Potatoes · Enough cold water to cover 900 g potatoes · Salt for potato boiling water, to taste

2. 2

   Step 2: Drain all the cooked potatoes and return them to the pan over low heat for thirty seconds to drive off excess water. Mash with the first tablespoon olive oil and season with the separate mash salt and pepper to taste. Keep the actual complete mash ready for topping.

   Uses All actual cooked potatoes after draining · First 1 tbsp olive oil for mash · Salt for mash seasoning, to taste · Black pepper for mash seasoning, to taste

3. 3

   Step 3: Meanwhile put all the milk and white fish fillets (800g) in a large saute pan and bring just to the boil. Take off the heat, cover and leave the actual hot fish-and-milk pan to stand for three minutes; the fish will finish cooking in the oven later.

   Covered off-heat fish poach after milk boils · 3 minUses 600ml Semi-skimmed Milk · 800g White Fish Fillets

4. 4

   Step 4: Lift out the actual poached fish, reserving its real milk for the sauce. Pat the fish dry, remove skin and any bones and gently flake all of it into an ovenproof dish. Keep the actual reserved poaching milk separately.

   Uses All actual fish and its milk, kept separately after lifting

5. 5

   Step 5: Heat the remaining tablespoon olive oil in a pan. Stir in all the plain flour (1 tbsp) and cook for thirty seconds, then gradually whisk in two hundred to two hundred and fifty millilitres of the actual reserved fish-poaching milk. Discard the rest of that poaching milk.

   Uses Remaining 1 tbsp olive oil for sauce · 1 tbsp Plain flour · 200–250 ml of the actual reserved poaching milk

6. 6

   Step 6: Grate nutmeg into the actual sauce and season with separate sauce salt and black pepper to taste. Bubble until thick, then stir in all three tablespoons double cream.

   Uses The complete actual sauce · Freshly grated nutmeg, to taste · Salt for fish sauce seasoning, to taste · Black pepper for fish sauce seasoning, to taste · 3 tbsp Double Cream

7. 7

   Step 7: Heat the oven to 190°C conventional / 170°C fan / gas 5. Scrub and grate the Jerusalem artichokes (200g); wash the leek (1) thoroughly and finely slice it. Ensure the raw prawns (200g) are peeled and deveined, and wash and chop the parsley and dill. Add all these actual prepared vegetables, raw prawns and herbs to the dish of actual flaked fish.

   Uses All actual flaked fish · 200g Jerusalem Artichokes · 1 finely sliced Leek · 200g peeled raw Prawns · 1 large handful fresh parsley · 1 handful fresh dill

8. 8

   Step 8: Wash the lemon, grate its zest without the bitter white pith and squeeze out its juice. Stir both zest and juice from this same lemon into the actual cream sauce. Pour the complete lemon sauce over the actual fish-prawn-vegetable dish and mix gently.

   Uses The complete actual pie filling · All actual sauce · 1 lemon: use both grated zest and juice in step 8

9. 9

   Step 9: Spoon all the actual mash over the sauced filling and make peaks with a fork. Grate all twenty-five grams Gruyère (25g) over the top. Bake at 190°C conventional / 170°C fan for thirty-five to forty minutes until golden and bubbling, with the prawns opaque and the filling piping hot throughout. Check the centre reaches 74°C / 165°F and continue baking if needed.

   Bake seafood pie until golden and piping hot · 40 minUses The complete actual filling · All actual prepared mash · 25g grated Gruyère

10. 10

    Step 10: Serve the actual fully baked fish and prawn pie, portioning the complete dish as needed.

    Uses The complete actually cooked pie