Classic Fish Pie
There are absolutely trizillions of recipes out there in the cosmos for fish pies, And here's another one! The thing about the fish pie is you can make it basic, say, by just using bits of left over fish, or, you can really ooompf it up a bit, and use scallops, lobster, crab, monkfish etc etc, If you're really going to town, you can gently sweat down some leeks, kale, garlic and thyme and place this on the bottom, before topping eith the fish mix, But one thing i can be sure of, and that's there won't be much left once you have made it!!!
Shopping list
For the fish
600ml full fat milk
1 onion peeled and cut into 6 pieces (keeping the root intact)
2 bay leaves
500g of white fish, such as cod, haddock or pollock, cut into chunks
500g of smoked haddock, preferably the undyed stuff, cut into chunks
500g of salmon, cut into chunks
6 free-range eggs (optional)
75g butter
75g plain flour
A good splash of white wine
100ml of double cream
small bunch fresh parsley, finely chopped
For the mashed potatoes
1.5kg of potatoes, Maris Piper are perfect, peeled and sliced into pieces
75g of butter
Method
Pour the milk into a large saucepan and add the onion and bay leaves. Season with salt and freshly ground black pepper. Bring to a simmer, and allow to stand for a few minutes to infuse. Now add in the fish and bring to a very gentle simmer, DO NOT BOIL, or the fish will break up, Cover with a lid, take off the heat and cook for two minutes, set aside to stand and infuse for five minutes until the fish is almost cooked. Drain the fish through a colander into a bowl, then pour the milk into a jug.