Salted pollock with potatoes, cream and marjoram
- December 2016
- Serves 6
- Hands-on time 45 min, oven time 60-70 min, plus 30 min resting
Gill Meller’s fish pie recipe is simple done right. He combines salted pollock, potatoes and marjoram with just a few ingredients to make this comforting classic.
- 45.6g (27.9g saturated)
- 36g (4.5g sugars)
Salted pollock can be difficult to find. If you don’t want to salt your own, as Gill suggests, salted cod or smoked haddock would work just as well. Instead of fresh marjoram, you could use 1½ tbsp dried marjoram, which is more widely available. Fresh thyme would also work.
Assemble the pie in the baking dish up to 12 hours in advance and keep covered in the fridge. Bake as in step 3.
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