What you'll need: 400g white fish fillets (cod or pollock are fine, but any white fish will do) 400g smoked fish fillet (smoked haddock is the traditional choice) 1 small onion, quartered 2 bay leaves 4 cloves 600ml full fat milk 4 hard boiled eggs 100g butter 50g flour 1kg
What you'll need:
- 400g white fish fillets (cod or pollock are fine, but any white fish will do)
- 400g smoked fish fillet (smoked haddock is the traditional choice)
- 1 small onion, quartered
- 2 bay leaves
- 4 cloves
- 600ml full fat milk
- 4 hard boiled eggs
- 100g butter
- 50g flour
- 1kg floury potatoes, peeled and cut into chunks
- 50g cheddar cheese
- Small bunch parsley
Poach the fish in a large frying pan, with 500g of the milk over a low heat. Put the onion quarters, the cloves and the bay leaves into the milk, and bring to the boil before reducing the heat and simmering for about eight minutes. Remove the fish with a slotted spoon, and flake into a baking dish, and slice the boiled eggs into quarters and put on top of the fish. Strain the milk into a jug and leave to cool.
While you’re doing all this, boil your potatoes for 20 mins, before mashing with half the butter and the remaining 100ml of milk. Set aside to get cold.
Make your sauce by melting the other half of the butter in a saucepan, and adding the flour to make a thick roux. Stir in the poaching milk little by little over a low heat, until you have a thick white sauce. Season well, and add a pinch of nutmeg. Pour over the fish and eggs in the baking dish.
Cover the baking dish with a layer of cold mashed potato, which you can fluff with your fork. Top with a sprinkling of grated cheese, and bake in the oven for 30 minutes at 200C until golden brown and bubbling.
There you have it -- a simple Fish Pie Recipe!
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