From the new Roast Cookbook, a Recipe for Mums Fish Pie. Not that I know whose Mum the title refers to… I rarely eat nor cook fish, probably something to do with not liking it much. Actually that isn’t true, do like fish and seafood (apart from oysters) but never order a fish dish in a restaurant and apart from the odd bit of baked mackerel or trout never cook it at home. Too fussy, too many bones, etc etc. But the doctor says “eat more fish” so I will, well at least try to eat more. Tinned sardines on toast with a dollop of mayo and some chopped parsley counts, right?
This dish is quite lovely; I’ve made it twice now fully intending to post it online (I’ve been given permission to reprint the recipe) but totally neglected to take a photograph last time. So here we have it – A Recipe for Mums Fish Pie from the Roast Cookbook.
There’s something wonderfully comforting about a rich creamy fish pie on a miserable rainy day. The fish species can be varied in accordance with season, availability, sustainability and value. However you should always include something smoked for depth of flavour. Mussels are also a welcome addition. To make it more luxurious, why not add some prawns or even some lobster meat.
An excellent and tasty recipe for Fish Pie from the Roast Restaurant Cookbook. Roast Restaurant is located in London's Borough Market.
300g white fish fillet (haddock or
pollack are ideal)
100g undyed smoked haddock
300g salmon fillet
2 tbsp chopped flat-leaf parsley leaves
(reserve the stalks)
1 bay leaf
40g plain flour
1 tbsp Worcestershire sauce
2 tbsp anchovy sauce (Watkins is a
11/2 tbsp English mustard
3 hard-boiled eggs, cut into quarters
juice of 1/2 lemon
For the topping:
700g floury potatoes (Maris Piper are
ideal), peeled and halved
80g softened butter
100ml warm whole milk
80g fresh white breadcrumbs (not
80g grated Cheddar
Preheat your oven to 180ºC/Gas Mark 4. Slice the half onion and place in a large saucepan along with the three types of fish, the parsley stalks, and the bay leaf. Cover with the milk, bring to the boil, then remove from the heat and rest for 1 minute or until the fish is almost cooked. Strain through a sieve, reserving the milk, and flake the fish into 3–4cm pieces. Cut the remaining onion into small dice, place in a large saucepan with the butter and cook over a low heat until soft. Add the flour and stir constantly for about 1 minute, before adding the warm reserved milk a little at a time, stirring continuously to avoid lumps. Cook the sauce for 3–4 minutes, stirring regularly until you can no longer taste the flour. Remove from the heat and add the Worcestershire sauce, anchovy sauce, mustard and chopped parsley. Lay out the flaked fish evenly in a baking dish. Place the egg quarters among the fish. Finally, pour the sauce over the fish and eggs to cover and allow enough room for the topping. Place in the fridge to cool and set. For the topping, place the potatoes in lightly salted cold water and bring to the boil. Cook for about 15–20 minutes, until well cooked, then drain and allow them to release some steam for a couple of minutes. Mash the potatoes using a masher or even better, a potato ricer. Gently fold the warm milk and butter into the mash until smooth. Spread an even layer of mash over the pie and drag the prongs of a fork across the top creating grooves, which will help to form a crust when baked. Bake in the oven for 25–30 minutes until hot through. Mix the breadcrumbs and grated Cheddar in a bowl, then sprinkle over the top of the pie. Bake for a further 5 minutes until the topping is golden and crispy. Finish under the grill if necessary.