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This is not your regular fish pie recipe, as Simon Hulstone uses a mussel stock to create a sublime tartare sauce which is then drizzled over the pie in this seafood dish. The mussels are only used for the stock for the fish pie, so you can eat the mussels the next day for lunch

Method
1.
Preheat the oven to 180˚C/gas mark 4. Place the King Edward potatoes in the oven and cook until tender, this may take up to 90 minutes
2.
Meanwhile, place the double cream, milk and butter into a pan and bring to the boil. Remove from the heat and set aside
3.
Once the potatoes are tender, remove from the oven and allow to cool for 5 minutes. Peel off the skins using a small knife and then mash until all the lumps are removed - to make the mash really smooth, pass the flesh through a drum sieve or ricer
4.
Bring the cream mixture back to the boil. Remove from the heat and add enough of the mashed potato to create a firm but smooth mix. Add the egg yolk and combine well. Season to taste with salt and cover with parchment paper. Set aside but keep warm
5.
For the tartare sauce base, place a large saucepan over a high heat. Add the mussels, Pernod and fennel, cover and cook until the mussels have opened up. If using pre-cooked mussels, only cook for 1 minute
6.
Remove from the heat and drain the mussels (make sure you collect the liquid), being sure to get as much stock out of the mussels as possible - the mussels are not required after this step but could be used for a hearty lunch the next day
7.
Add the strained stock to a pan and bring to a simmer. Cook until the stock has reduced by half - it should yield 100-125ml
8.
Meanwhile, place a pan over a medium heat and pour in the olive oil. Add the shallots and garlic and cook until tender but not coloured. Add the white wine and reduce until almost dry. Then, add the reduced mussel stock and cream to the pan
9.
Bring the pan to a simmer and reduce slowly until it reaches the consistency of a thin sauce. Season to taste with salt and remove from the pan. Pour the contents of the pan into a blender and blend until smooth. Pass through a fine sieve into a bowl and set aside in the fridge
10.
Preheat the oven to 180˚C/gas mark 4. Place a large, non-stick frying pan over a medium heat and add olive oil. Once the oil is hot, season the pollack fillets and place in the pan, skin-side up
11.
Pan-fry until lightly golden, remove from the pan and then place on a lined oven tray, skin-side down. Heat in the oven for 5 minutes - or until cooked through
12.
Reheat the mash until very hot - if the mash is not thin enough, add a dash of milk
13.
Remove the pollack fillets from the oven but do not turn the oven off. Spoon the mash into a piping bag and then pipe over each fillet of fish. Return the pollack topped with mash back to the oven and cook for a further 5 minutes
14.
Meanwhile, in a pan combine 120ml of the tartare sauce base, the peeled and diced plum tomato, petits pois, capers, cornichons, shallot, half a hard-boiled egg, parsley and lemon juice and zest
Peeling tomatoes
At the bottom of each tomato, cut a small cross into the skin. Then plunge the tomatoes into boiling water for 20 seconds, then into iced water, and the outer skin will pull away easily
15.
Bring to a gentle simmer and stir gently so that the ingredients combine
16.
To serve, use a slotted spoon to evenly distribute the contents of the sauce into 4 large bowls. Place a piece of the pollack - topped with mashed potato - in each bowl and finish by drizzling the remainder of the sauce over the top. Serve immediately
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Fish pie recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Pollack

Mashed potato

Mussel stock

  • 2kg of mussels, washed and drained
  • 150ml of Pernod
  • 100ml of white wine
  • 1/2 fennel bulb, thinly sliced
  • 3 shallots, peeled, thinly sliced
  • 1 garlic clove, peeled, thinly sliced
  • 100ml of double cream
  • 25ml of olive oil

Tartare sauce

  • 1 plum tomato, peeled, deseeded and diced
  • 2 tbsp of petit pois
  • 20 capers, roughly chopped
  • 6 cornichons, finely diced
  • 1 shallot, finely diced
  • 1/2 egg, hard boiled, finely chopped
  • 1 tsp of chopped parsley
  • 1/2 lemon, zest and juice

Equipment

  1. Ricer
  2. Blender
  3. Piping bag 1-2cm nozzle

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Simon Hulstone serves up a brilliant fish pie recipe with a warm homemade tartare sauce. No one will be disapointed by the sight of this classic fish pie on their table