Three Fish Pie
HB-2354 · Hand-built original · British
BritishSeafood
Main ingredient: salmon
Pairs well with: asparagus, lemon butter sauce, rice pilaf, cucumber salad, roasted potatoes
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 lb 3 oz floury potatoes, peeled and quartered
- 1 knob of butter, for the mash
- 1 dash of milk, for the mash
- 1¾ oz Gruyère, grated
- 2¾ oz butter
- 2 leeks, sliced and washed
- 2¾ oz plain flour
- 10 Tbsp white wine
- 2¼ cups milk
- 2 tbsp parsley, chopped
- 8¾ oz salmon fillet, skinned and cut into chunks
- 8¾ oz haddock fillet, skinned and cut into chunks
- 8¾ oz smoked haddock fillet, skinned and cut into chunks
- 6 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Heat the oven to 400°F.
- Boil the eggs for 8 minutes, cool under cold water, peel and quarter.
- Cover the potatoes with cold salted water, boil for 18-20 minutes until tender, drain, then mash with the knob of butter and dash of milk. Season.
- Melt the 2¾ oz butter in a large pan over a medium heat and cook the leeks for 5 minutes until soft.
- Stir in the flour and cook for 1 minute. Pour in the wine, bubble for 1 minute, then gradually whisk in the milk until you have a smooth, thick sauce. Simmer for 3 minutes.
- Off the heat, stir in the parsley, salt and pepper, then fold in all three fish and the quartered eggs.
- Tip into a large ovenproof dish, spoon the mash over the top and rough it up with a fork. Scatter with the Gruyère.
- Bake for 30-35 minutes until golden and bubbling. Rest for 5 minutes before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).