Recipes>Cod Recipes
Pietanic
by Tristan Hogg from Pieminister: A Pie for All Seasons
Serves 6
Featuring a medley of smoked haddock, cod fillet, salmon and prawns, this fish pie recipe is the perfect family dish. Serve with buttered peas or spinach.
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From the book
Pieminister: A Pie for All Seasons
Tristan Hogg, Jon Simon
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Introduction
The finest fish pie ever to sail the seven seas. A marvel, a wonder and a triumph to behold. Hopefully this pie will leave you with much happier memories than those of its namesake. Good luck and Godspeed, Cap’n!
Tags
Ingredients
| 300g | smoked haddock fillet |
|---|---|
| 300g | fresh haddock or cod fillet |
| 300g | organic salmon fillet |
| 400g | cooked prawns |
| 750 ml | milk |
| ½ | white onion |
| 1 | garlic clove, peeled |
| 1 | bay leaf |
| A few peppercorns | |
| 150g | mature Cheddar cheese, grated |
| 1 tsp | chopped parsley |
| 1 tsp | chopped chives |
| 2 tsp | capers (optional) |
| 60g | butter |
| 60g | plain flour |
| 2 tsp | wholegrain mustard (optional) |
| Sea salt and black pepper | |
| For the topping: | |
| 1.5kg | floury potatoes, peeled and cut into chunks |
| 50g | butter |
| A good splash of milk |
Method
Skin all of the fish fillets and place the skins in a saucepan. If the prawns come with their shells on, remove the shells and place in the same pan. Add the milk, along with the onion half, peeled garlic clove, bay leaf and peppercorns. Bring almost to boiling point, then remove from the heat and leave for about 20 minutes for the milk to be infused. Strain the milk through a sieve into a jug and put to one side.
Preheat the oven to 200°C/400°F/gas mark 6. Cut the raw fish into bite-sized chunks and combine with the prawns, half the grated cheese, the herbs and capers, if using. Season with salt and pepper and tip this mixture into a pie dish (or you can use individual pie dishes, as we’ve done in the photo).
Melt the butter in a saucepan and add the flour, stirring well to make a smooth paste. Cook gently for a couple of minutes, then gradually stir in the infused milk. Bring to a simmer, stirring all the time. Cook for a couple of minutes, then remove from the heat and season. Stir in the wholegrain mustard, if using. Pour the sauce over the fish. Gently mix all the ingredients, being careful not to break up the fish.
For the topping, cook the potatoes in boiling salted water until tender, then drain well. Mash thoroughly with the butter, a good splash of milk and some salt and pepper to taste.
Top the pie with the mashed potatoes, ensuring a nice even covering. Sprinkle with the remainder of the grated cheese and bake for 25 minutes, or until browned. Serve with buttered greens, such as peas, green beans or spinach.
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Ingredients
Method
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