Fish pie recipe
Rick Stein's fish pie The older I get, the keener I am to keep ingredients out of recipes instead of adding them. This is as simple a fish pie as you can imagine, but if the fish is good (and that includes the smoked fish, which must be of the best quality), there is no better fish dish in the world than British fish pie with boiled eggs and parsley. 1 onion, thickly sliced4 cloves1 fresh bay leaf900ml/1½ pints whole milk600ml/21fl oz double cream900g/2lb unskinned pollock fillet450g/1lb undyed smoked haddock fillet 8 free-range eggs100g/3½oz butter90g/3¼oz plain flourlarge handful flatleaf parsley, chopped24 large cooked prawnsfreshly grated nutmegsalt and freshly ground white pepper 1 onion, thickly sliced 4 cloves 1 fresh bay leaf 900ml/1½ pints whole milk 600ml/21fl oz double cream 900g/2lb unskinned pollock fillet 450g/1lb undyed smoked haddock fillet 8 free-range eggs 100g/3½oz butter 90g/3¼oz plain flour large handful flatleaf parsley, chopped 24 large cooked prawns freshly grated nutmeg salt and freshly ground white pepper 2.5kg/5lb 8oz floury potatoes such as Maris Piper or King Edward, peeled and cut into chunks100g/3½oz butter2 free-range egg yolks200–300ml/7–10fl oz whole milk 2.5kg/5lb 8oz floury potatoes such as Maris Piper or King Edward, peeled and cut into chunks 100g/3½oz butter 2 free-range egg yolks 200–300ml/7–10fl oz whole milk Method Put the onion slices, cloves and bay leaf in a large pan with the milk, cream, pollock and smoked haddock. Bring just to the boil, then turn down and simmer for 8 minutes. Using a slotted spoon, lift the fish out onto a plate and strain the cooking liquor into a jug. Boil the eggs for 8 minutes, then drain and leave to cool. When the fish is cool enough to handle, break it into large flakes, discarding the skin and bones. Put the fish into a shallow 3.5 litre/6 pint ovenproof dish.Peel the hard-boiled eggs, cut them into chunky slices and arrange on top of the fish.Melt the butter in a pan, stir in the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return the pan to the heat and bring slowly to the boil, stirring all the time. Leave to simmer gently for 10 minutes. Remove from the heat, stir in the parsley and prawns and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour. To make the topping, boil the potatoes for 15–20 minutes until tender. Drain and place in a wide mixing bowl. Mash the potatoes with an electric hand mixer until no lumps remain, then add the butter and egg yolks, season with salt and freshly ground white pepper and beat in enough of the milk to form a soft, spreadable mash. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the mashed potato over the fish mixture and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown. Put the onion slices, cloves and bay leaf in a large pan with the milk, cream, pollock and smoked haddock. Bring just to the boil, then turn down and simmer for 8 minutes. Using a slotted spoon, lift the fish out onto a plate and strain the cooking liquor into a jug. Put the onion slices, cloves and bay leaf in a large pan with the milk, cream, pollock and smoked haddock. Bring just to the boil, then turn down and simmer for 8 minutes. Using a slotted spoon, lift the fish out onto a plate and strain the cooking liquor into a jug. Boil the eggs for 8 minutes, then drain and leave to cool. Boil the eggs for 8 minutes, then drain and leave to cool. When the fish is cool enough to handle, break it into large flakes, discarding the skin and bones. Put the fish into a shallow 3.5 litre/6 pint ovenproof dish. When the fish is cool enough to handle, break it into large flakes, discarding the skin and bones. Put the fish into a shallow 3.5 litre/6 pint ovenproof dish. Peel the hard-boiled eggs, cut them into chunky slices and arrange on top of the fish. Peel the hard-boiled eggs, cut them into chunky slices and arrange on top of the fish. Melt the butter in a pan, stir in the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return the pan to the heat and bring slowly to the boil, stirring all the time. Leave to simmer gently for 10 minutes. Remove from the heat, stir in the parsley and prawns and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour. Melt the butter in a pan, stir in the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return the pan to the heat and bring slowly to the boil, stirring all the time. Leave to simmer gently for 10 minutes. Remove from the heat, stir in the parsley and prawns and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour. To make the topping, boil the potatoes for 15–20 minutes until tender. Drain and place in a wide mixing bowl. Mash the potatoes with an electric hand mixer until no lumps remain, then add the butter and egg yolks, season with salt and freshly ground white pepper and beat in enough of the milk to form a soft, spreadable mash. To make the topping, boil the potatoes for 15–20 minutes until tender. Drain and place in a wide mixing bowl. Mash the potatoes with an electric hand mixer until no lumps remain, then add the butter and egg yolks, season with salt and freshly ground white pepper and beat in enough of the milk to form a soft, spreadable mash. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the mashed potato over the fish mixture and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the mashed potato over the fish mixture and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown.