There’s nothing more comforting than a fish pie – and it’s a delicious way for you and your family to get a serve of fish.
400g skinless white fish fillet
400g skinless salmon fillet (or smoked haddock fillet if your fishmonger sells it)
200g raw prawns (optional)
1 small onion, quartered
2 bay leaves
Handful parsley leaves or dill, chopped
Handful frozen peas (optional)
50g plain flour
1kg potato, peeled and cut into even-sized chunks
50g cheddar cheese, grated
1. Put the fish in tae frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk with the bay leaves. Bring the milk to the boil. Reduce the heat and simmer for 8 minutes. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large chunks in a baking dish. If using prawns, scatter over the fish.
2. Meanwhile, soft boil the eggs (5 1/2 minutes in boiling water). Drain, cool, peel and slice into quarters. Place over the fish.
3. Sprinkle over the parsley or dill, then the frozen peas.
4. Melt half the butter in a pan, stir in the flour and cook for 1 minute over moderate heat. Take off the heat, pour in a little of the poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bringto the boil and cook for 5 minutes, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.
5. Heat oven to 200C. Boil the potatoes for 20 minutes. Drain, season with salt and pepper and mash with the remaining butter and milk. Top the pie with the mashed potatoes.
6. Fluff the top with a fork, sprinkle with the cheddar cheese, then bake for 30 minutes.
What’s your favourite comfort food?