Calum Franklin’s ultimate fish pie
- October 2020
- Serves 6-8
- Hands-on time 45 min. Simmering time 20 min, oven time 30-40 min
We challenge you to find a fish pie with a finer crust than this. The flavours of the filling are enhanced by mustard, chives and capers, bringing a piquancy and savouriness which matches the sweet and subtle flavours of the fish perfectly.
Chef Calum Franklin says “a fish pie should be homely, rustic and even messy – that’s what makes it so appealing and gets the taste buds firing when it arrives on the dining table”. This pie comes from Calum’s latest book, The Pie Room.
- 51.2g (29.4g saturated)
- 43g (7.2g sugars)
- 5.8g fibre
For the filling
- 500ml whole milk
- 300ml double cream
- 300g sustainable skinless, boneless cod fillets, cut into 2.5cm dice
- 200g sustainable skinless, boneless salmon fillet, cut into 2.5cm dice
- 200g sustainable skinless, boneless smoked haddock fillet, cut into 2.5cm dice
- 150g sustainable peeled raw tiger prawns
- 60g butter
- 60g plain flour
- 300g frozen peas, thawed
- 30g capers
- 30g fresh chives, finely chopped
- 30g fresh flatleaf parsley, leaves picked and chopped
- 1 tbsp dijon mustard
- 3⁄4 tsp salt
- 50g cheddar, grated
For the potato topping
- 1.2kg king edward potatoes, peeled and quartered
- 200ml whole milk
- 100ml double cream
- 60g butter
- 2 medium free-range egg yolks, beaten
- 3⁄4 tsp salt
You’ll also need…
- Deep ovenproof dish, about 30cm x 20cm x 5cm
- To make the topping, put the potatoes in a pan and add enough salted water to just cover them. Bring to the boil, then reduce the heat and simmer until the potatoes are tender. Drain and allow to steam dry for a few minutes in a colander set over the hot pan. Add the 200ml milk, 100ml double cream and 60g butter to the pan, then mash the potatoes until smooth. Mix in the egg yolks and salt, then set aside.
- Next make the filling. Pour the milk and cream into a medium pan and bring to a simmer. Drop the diced fish and peeled prawns into the simmering liquid and poach for 2 minutes. Drain the fish, reserving the poaching liquid; set both aside.
- Wipe out the pan and add the butter, bring it to a bubble over a medium heat, then whisk in the flour. Reduce the heat to low and cook for 8 minutes, whisking continuously. Gradually add half the reserved poaching liquid and bring the mixture back to a simmer, whisking continuously to prevent lumps forming. Add the remaining poaching liquid and cook until thick and smooth. Mix in the peas, capers, chives, parsley, mustard and salt.
- Return the drained fish to the pan and lightly fold into the sauce, being careful not to break it up. Spoon the mixture into a deep ovenproof dish and level it (see Make Ahead).
- Spread the mash topping over the pie mixture, taking it right to the edges of the dish, then ruffle the top with a fork to create texture. Scatter the grated cheese evenly over the surface of the pie.
- Heat the oven to 200°C/180°C fan/ gas 6. Put the dish on a large baking sheet in the hot oven and bake for 30-40 minutes or until the sauce is bubbling up at the sides and the potato topping has a crisp golden crust. Serve (see tip).
This pie is full of flavour as it is but, for an extra kick, serve with Tabasco sauce.
Allow the elements to cool, then assemble the pie up to a day ahead. You can freeze leftovers for up to a month; defrost fully before reheating thoroughly.
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