What You Need:
- 200g diced white fish
- 200g diced salmon
- 50g smoked trout or mackerel pate
- 1 large onion (peeled and finely diced)
- 2 sticks celery (peeled and diced fine)
- 1 leek (finely sliced)
- 1 clove garlic (finely chopped)
- 150g petit pois or garden peas
- 150ml white wine (dry)
- 200ml double cream
- 20g unsalted butter
- Plain flour to dust fish
- Salt and pepper
- 4 large potatoes
- 100g butter (unsalted)
- 100ml milk (whole)
What You Do:
- Peel and dice the potato into equal size pieces to ensure even cooking and put them in a pan. Cover with cold water and a very generous sprinkle of salt. Bring to the boil for two minutes before reducing the heat to a simmer until potatoes are tender and break apart easily.
- Drain well in a colander and allow to stand for 4-5 mins to steam dry for a smoother consistency. Break up the potato with a masher as well as possible, getting to all corners of the pan to ensure there are no lumps.
- Begin to beat the diced butter in to achieve a smooth texture and once all incorporated, gradually add the milk to your desired consistency. Season and put aside to keep warm.
- Over a moderate heat, sweat the onion, garlic, leeks and celery and butter in a heavy based pan with the lid on, so it cooks gently without colour. Stir regularly. In a separate bowl, dust the diced fish with flour, before adding to the softened vegetables. Reduce the heat to low to avoid the flour scorching. Stir regularly, similarly, to making a bechamel or roux sauce. After 1–2 minutes, turn up the heat and deglaze the pan with white wine, before adding the double cream and peas.
- Gently simmer for 3-4 mins to allow the fish to cook. At this point, stir in the smoked paté or mackerel into your pie to add a hint of luxury, be careful not to stir too roughly to avoid breaking up the fish.
- Top with warm mashed potato and grated cheddar and pop under the grill to colour.
Add a sprinkle of breadcrumbs along with your cheddar atop the mashed potato to add a lovely grilled crunch to your fish pie.