In the Kitchen: Classic Fish Pie

Serves 4

Ingredients for the fish mix

• 500 gms Salmon fillet, skin-on and 300 gms Sea bass fillet, skin-on
• 1 bay leaf
• 2 ½  cups whole-fat milk
• 1 tsp. whole black peppercorns
• 1 sprig thyme
• 1 shallot, peeled and diced

Ingredients for the mash

• 700 gms russet potatoes, skin-off, washed and cut into halves or quarters
• 50 gms unsalted butter
• 5 tbsps. whole-fat milk
• Sea salt and white pepper to taste

Ingredients for béchamel sauce

• 3 tbsp. plain flour
• 50 gms unsalted butter
• 75 gms cheddar cheese, grated
• 1 cup assorted frozen vegetables (carrots, peas, corn)
• 1 tbsp. chopped parsley
• 2 hard-boiled eggs, peeled and sliced into rings

Mash

• Place potatoes in a pan of salted water and cook from cold till tender. 
• Drain the potatoes well, place back in the pan and keep warm.
• Season the mash, add in the butter and milk gradually till the mash is smooth.
• Keep warm, set aside and preheat your oven to 170 degrees celsius.

Fish mix

• Put the fish in a large pan and add the milk, bay leaf, peppercorns, thyme and shallot. 
• Bring to a boil, then simmer gently for 6 minutes till the fish is cooked.
• Remove fish from the pan, strain the remaining ingredients and reserve the poaching liquid. 
• Boil some water and pour it over the peas, corn kernels and carrots. Drain after 2 minutes.

Béchamel sauce

• Melt 50gms butter in a pan and mix in the flour, stir continuously till the paste is golden.
• Gradually whisk in the reserved poaching liquid, allowing the sauce to boil for 2 minutes.
• Reduce the heat to medium, add in 50gms cheddar cheese, blanched vegetables and mix well.
• Remove from the heat and stir in the parsley.

Assembly of the dish

• Discard the skin and flake the fish in an ovenproof dish or 4 individual dishes.
• Pour the béchamel sauce over the fish and place the sliced eggs on the sauce.
• Spread the mash on top of the eggs, even out the edges with a fork, and sprinkle the remaining cheese over. 

Bake for 15 minutes till mash is golden. Rest for 5 minutes and serve warm. 

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