Fish Pie by Raymond Blanc

Serves

4

Prep Time

30 mins

Cooking Time

30 mins

Ingredients

For the sauce

• 100g butter, unsalted
• 2 shallots, small, peeled and sliced
• 80g fennel, 1cm dice
• 80g leeks, cut in half lengthways, washed and cut into 1cm slices
• 10 mushrooms, button, washed and sliced
• 40g flour, plain
• 320ml milk, whole, organic
• 160ml cream, whipping
• 1 handful parsley, roughly chopped
• 1/2 lemon, juiced
• sea salt and freshly ground black pepper

For the fish

• 600g Pollock, 2cm dice (or any mixture of fish you like)

For the topping

• 1kg potatoes, Desirée, peeled, cut 5cm,
• 100ml milk, whole, organic, warmed
• 100g butter, unsalted, melted
• 4 pinches of salt
• 4 turns of pepper, white, finely ground

Method

To make the sauce

• Firstly, steam the potatoes for the topping for 20 – 25 minutes while you prepare the sauce.
• In a large sauté pan, soften the shallots, fennel, and leeks in the butter for 5 minutes with no colour.
• Add the sliced mushrooms and sweat for a further 2 minutes.
• Stir in the flour, and cook for 1 minute before gradually stirring in the milk.
• Simmer for 5 minutes, season and allow to cool, then finish with cream, chopped parsley, and lemon juice.
• Taste and adjust the seasoning if required.
• Place the fish into the bowl and pour over the sauce.
• Reserve in the fridge while you make the topping. 

Preparing the topping and baking

• Preheat your oven to 190°C.
• Strain the cooked potatoes into a colander, letting the excess team escape for 2 – 3 minutes.
• Pass the potato through a potato ricer or mash with a potato masher.
• Return the purée of potato into a saucepan, gradually pour and mix in the warm milk (retain a little).
• Stir in the melted butter and season with salt and pepper.
• Taste and correct the seasoning if necessary.
• If the purée is too firm, thin it down with the remaining milk.
• Allow to cool slightly before spooning into a piping bag and piping over the top of your fish pie.
• Bake in the preheated oven for 30 minutes.
• Remove from the oven and allow to rest for 5 minutes before serving.