Fish pie
Item 1 of 1
- medium
- 6
- 1 hour 40 minutes
Tom Aiken's beautiful fish pie recipe elevates a classic comfort dish to new levels. Laden with mussels, salmon, scallops, monkfish and megrim sole, this fish pie will be a princely seafood treat to tuck into. If you want to prepare this fish pie recipe ahead of time, cook the fish and sauce together and place in the pie dish to cool. Once cool, pipe on the mash and keep in the fridge. Pull the pie from the fridge 30 minutes prior to reheating, and cook for 25 minutes in the oven at 180ºC.
First published in 2015
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Ingredients
Metric
Imperial
Fish pie
- 20 mussels, cooked
- 200g of salmon fillet, cut into 25g pieces
- 4 hand-dived scallops, cut crossways into 3 pieces
- 4 megrim sole fillets, cut in half
- 8 monkfish escalopes, thinned with a mallet and cut in half
- 5 spring onions, thinly sliced
- 1 handful of chives, chopped
- salt
- black pepper, freshly ground
White sauce
- 75g of butter
- 55g of flour
- 700ml of milk
- 1 bay leaf
- 200g of onion, finely chopped
- 100ml of white wine
- 100ml of double cream
- 50g of Gruyère, grated
- 50g of Parmesan, grated
- 2 tbsp of lemon juice
- salt
- black pepper, freshly ground
Mashed potato topping
- 500g of potatoes, peeled and diced into 2.5cm cubes
- 80g of butter
- 100ml of milk, warmed
- 2 egg yolks
- 1 pinch of ground nutmeg
- 10g of salt
- black pepper, freshly ground
Parsley crumb topping
- 50g of white breadcrumbs
- 2 tsp lemon zest
- 1 garlic clove, finely chopped
- 1 handful of parsley leaves, chopped
- 1 tbsp of olive oil
- 50g of Parmesan, grated
- 50g of Gruyère
- salt
- black pepper, freshly ground
SAVE RECIPE
Equipment
- Piping bag with star nozzle
Method
2
While the potatoes simmer, make the sauce. Place the milk and bay leaf in to a pan and bring the to the boil, then remove from heat. In another saucepan, melt 45g butter in a pan on a low heat then add the flour and cook for 5 minutes, stirring constantly
- 700ml of milk
- 1 bay leaf
- 45g of butter
- 55g of flour
3
Pour the hot milk little by little in to the flour and butter mix, stirring constantly. Reduce the heat to low, add the lemon juice, salt and pepper to taste, and simmer for 8 minutes at a low temperature. Remove the bay leaf
- salt
- black pepper
- 2 tbsp of lemon juice
4
Melt the remaining 30g butter in a pan on a low heat and add the chopped onion. Cook on a low heat for 5 minutes so they sweat and don’t colour. Add the wine and continue to cook until the liquid is reduced by ⅔
6
When the potatoes are cooked, drain them in a colander. Place the potatoes back in the pot and dry out on a low heat for 1 minute. Add the 80g butter while you mash the potatoes, then add 2g salt and warm milk to bring it together. Remove from the heat, then mix in the nutmeg and egg yolks
- 80g of butter
- 2g of salt
- 100ml of milk
- 2 egg yolks
- 1 pinch of ground nutmeg
7
For the parsley crumb topping, place the breadcrumbs in a food processor with the lemon zest, garlic, parsley, olive oil, and salt and pepper to season. Blitz until just coarsely chopped--no more than 20-30 seconds. Place the crumb mixture into a bowl and add the Parmesan and Gruyère
- 2 tsp lemon zest
- 50g of white breadcrumbs
- 1 garlic clove
- 1 handful of parsley leaves
- 1 tbsp of olive oil
- salt
- black pepper
- 50g of Gruyère
- 50g of Parmesan
8
Preheat the oven to 180ºC/gas mark 4 and put the mash into a piping bag with a large star nozzle
9
Simmer the fish pie sauce on the stove, then add the seasoned fish starting with the monkfish. Cook the monkfish in the sauce for 30 seconds, then add the megrim sole. Cook the sole for 30 seconds, then add the salmon fillets and scallop slices and cook for 30 seconds more
10
Once the fish have cooked, add the mussels, chopped chives and sliced spring onions to warm through for a few seconds. Place the fish and sauce in a suitable pie dish and pipe on the warm mashed potato. Sprinkle over the crumb topping and bake for 15 minutes until the crumb topping melts and is golden in colour
- 20 mussels
- 1 handful of chives
- 5 spring onions
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