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Smoked haddock pie
Ingredients:
- 2 tbs olive oil
- 1 onion finely chopped
- 1 leek thinly sliced
- 1 carrot diced
- ½ cup of button mushrooms
- 1 celary stick sliced
- 12ozs skinless, boneless, smoked cod or haddock fillet cubed
- 12ozs white fish – haddock, hake, monkfish
- 8oz peeled prawns
- 2tsp chopped parsley
- 1tsp chopped dill
- Sauce:
- 2tbs butter 50g
- 1 ½ oz plain flour 40g
- 1 tsp mustard powder
- 1 pint milk
- 3oz gruyere cheese grated
- Topping:
- 750gr / 1 ½ lb potatoes unpeeled
- 50g / 1 ¾ oz ¼ cup butter melted
- 25g / 1oz gruyere cheese grated
- Salt and pepper
Method
For the sauce, heat the butter in a large saucepan and when melted add the flour and mustard powder. Stir until smooth and cook over a very low heat for 2mins without covering. Slowly beat in the milk until smooth, simmer gently for 2mins then stir in the cheese until smooth. Remove from the heat and put some cling film over the surface to prevent a skin from forming. Set aside.
Meanwhile for the topping boil the whole potatoes in plenty of salted water for 15mins. Drain well and set aside until cool.
Heat the olive oil in a clean pan and add the onion. Cook for 5mins until softened. Add leek, carrot, celery and mushrooms, cook for a further 10mins until veg have softened. Stir in lemon rind and cook briefly.
Add the softened veg with the fish, prawns, parsley and dill to the sauce. Season with salt and pepper and transfer to a greased 1.75 litre / 3pints / 7 ½ cup baking dish.
Peel the cooked potatoes and grate coarsely, mix with melted butter. Cover the filling with the grated potato and sprinkle grated gruyere cheese.
Cover loosely with foil and bake in a preheated oven at 200c / 400f gas mark 6 for 30mins. Remove foil and bake for a further 30mins until topping is golden and the filling is bubbling.
Tips: you can vary this fish pie with whatever fish is in season For a luxury pie: add wine, cream, jumbo prawns, mussels and clams