British Classic Fish Pie with Smashed Potato Topping!
Completing the holy trinity of potato topped pies (along with shepherds and cottage) is this fantastic fish pie you can put together with very little fuss. Perfect as weeknight family standby, a lazy weekend meal and it'll even stand up at a dinner party - you'll want to add this recipe to your repertoire!
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Full recipe:
Take one brown onion and roughly chop into eights, peeling as you go
Place in a saucepan with 500ml / 1pt whole milk
Heat gently to scald temperature (do not boil) then remove from the heat
Cover and leave to infuse, at least 10mins
Peel four good-sized potatoes, something halfway between waxy and floury - Desiree or rooster will work, or use floury if that's all you can get (e.g. Maris Piper, Russet).
Roughly chop into largish chunks, and rinse well to remove excess starch
Place in cold salted water over medium-high heat, bring to the boil and cook 10-15 mins
The potatoes should be just tender, but still offer resistance when poked with a fork
Drain, and leave to steam dry
Top, tail and finely slice three spring (salad) onions
To make the roux, melt 30g butter over a gentle heat
Stir in 30g plain (all-purpose) flour
Stir frequently over low heat for 1-2mins until it just begins to colour
Add 250ml / 1 glass medium white wine - Chardonnay is good
Stir vigorously until well combined
Cook over low heat for 1-2mins
In batches and using a sieve, add the infused milk, discarding the onion
Stir well between batches to thoroughly combine
Add two fish-stock pots, or 200-300ml quality fish stock
Stir in a good grip dried dill (fresh works too if you have it)
Stir in a solid pinch of garlic granules and onion salt
Simmer gently, stirring occasionally, about 10 to 15 minutes until thickened and reduced
Once thickened, remove from the heat, allow to cool slightly, then stir in 1tbsp creme fraiche
Add the zest and juice of one lemon
Stir in 750g / 1lb 10oz mixed fish - I recommend salmon, cod and smoked haddock
(Optionally) add a few uncooked, peeled and deveined king prawns
Add the sliced spring onions and mix gently but thoroughly
Transfer to a pie dish
Crush the potatoes (or mash them if you prefer)
Top the filling generously with the potatoes (layering with butter if you like)
Add a very small amount of grated, aged cheese (I used cheddar) and a little freshly-grated Parmigiano Reggiano for seasoning
Bake, 30mins 180 °C / 350°F until the top is browned and the filling is just bubbling
Serve with something green. Carrots work well too!
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