Three Fish Pie

Seafood · British classic.

Ingredients

• 1kg Potatoes
• Knob Butter
• Dash Milk
• 50g Gruyere
• 75g Butter
• 2 sliced Leek
• 75g Plain Flour
• 150ml White Wine
• 568ml Milk
• 2 tbs chopped Parsley
• 250g Salmon
• 250g Haddock
• 250g Smoked Haddock
• 6 Eggs

Method

1. Preheat the oven — Preheat the oven to 200C/400F/Gas 6 (180C fan).
2. Continue cooking — Put the potatoes into a saucepan of cold salted water.
3. Bring to a boil — Bring up to the boil and simmer until completely tender.
4. Drain — Drain well and then mash with the butter and milk.
5. Season — Add pepper and taste to check the seasoning. Add salt and more pepper if necessary.
6. Stir — For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat.
7. Simmer — Cover with a lid and simmer gently for 10 minutes, or until soft.
8. Add ingredients — Measure the flour into a small bowl. Add the wine and whisk together until smooth.
9. Bring to a boil — Add the milk to the leeks, bring to the boil and then add the wine mixture.
10. Stir — Stir briskly until thickened. Season and add the parsley and fish.
11. Stir — Stir over the heat for two minutes, then spoon into an ovenproof casserole.
12. Continue cooking — Scatter over the eggs. Allow to cool until firm.

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