Fish pie

Seafood · British classic.

Ingredients

• 900g Floury Potatoes
• 2 tbsp Olive Oil
• 600ml Semi-skimmed Milk
• 800g White Fish Fillets
• 1 tbsp Plain flour
• Grating Nutmeg
• 3 tbsp Double Cream
• 200g Jerusalem Artichokes
• 1 finely sliced Leek
• 200g peeled raw Prawns
• Large handful Parsley
• Handful Dill
• Grated zest of 1 Lemon
• 25g grated Gruyère
• Juice of 1 Lemon

Method

1. Bring to a boil — Put the potatoes in a large pan of cold salted water and bring to the boil.
2. Simmer — Lower the heat, cover, then simmer gently for 15 minutes until tender.
3. Heat the pan — Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water.
4. Bring to a boil — Mash with 1 tbsp olive oil, then season. Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil.
5. Heat the pan — Remove from the heat, cover and stand for 3 minutes.
6. Continue cooking — Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.
7. Stir — Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds.
8. Serve — Gradually stir in 200-250ml of the reserved milk (discard the rest).
9. Season — Grate in nutmeg, season, then bubble until thick.
10. Preheat the oven — Stir in the cream. Preheat the oven to 190°C/fan170°C/gas 5.
11. Add ingredients — Grate the artichokes and add to the dish with the leek, prawns and herbs.
12. Stir — Stir the lemon zest and juice into the sauce, then pour over.

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