How To Make: Fish Pie

Name: Fish Pie
Ingredients: 500 gram Hake, sea trout, prawns & brown shrimp; 20 gram Sorrel, 20 (seperated into leaves & stalks); 120 gram Petits pois; 1 Small onion; a bunch Spring onions; 600 ml Fish stock; 1 Bay leaf; 550 ml Double cream; 1 kg Potatoes; 100 gram Butter; 50 gram Milk; 20 gram Egg yolk; Salt & pepper (freshly ground to taste)

Fish pie is not only is it an absolute classic, it is also relatively simple to prepare, as demonstrated with this recipe from Bel and the Dragon – a group of country inns in Southern England. Infused with sorrel and petit pois, using hake, sea trout, prawns and brown shrimp, topped with golden mashed potato; here’s a simple step by step guide to recreate the dish at home.

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Further information on Bel and the Dragon and their various locations can be found at belandthedragon.co.uk.

Fish Pie

Infused with sorrel and petit pois, using hake, sea trout, prawns and brown shrimp and topped with golden mashed potato; here’s a simple step by step guide to recreate the dish at home.

Course Main Course

Cuisine Global

Keyword Fish, Pie

Servings 4

Ingredients

500 gram Hake, sea trout, prawns & brown shrimp
20 gram Sorrel, 20 seperated into leaves & stalks
120 gram Petits pois
1 Small onion
a bunch Spring onions
600 ml Fish stock
1 Bay leaf
550 ml Double cream
1 kg Potatoes
100 gram Butter
50 gram Milk
20 gram Egg yolk
Salt & pepper freshly ground to taste

Instructions

Peel, finely dice and soften a small onion in a large pan with a little olive oil.
Add the fish stock, sorrel stalks and bay leaf then bring to a boil
Dice the fish into large chunks and simmer for five minutes, then lift out with a slotted spoon and cool
Bring the fish stock to a boil and reduce by half, add 500ml of double cream then strain the sauce and season
Allow the sauce to cool then add the chopped spring onions, sorrel leaves, petits pois and gently fold in the fish
Pour either into a large pie dish or individual ramekins
Peel and cut the potatoes into even-sized pieces
Cook in boiling salted water for about 15 minutes until soft, then drain and return to the pan over a gentle heat to remove any excess moisture
Using an old-fashioned masher or a potato ricer, thoroughly mash the potatoes
Mix butter, milk, 50ml cream and egg yolk into the mashed potato until soft enough to spread over the fish mixture
Season and pipe or gently fork to cover the fish
Pre-heat the oven to 180C and bake for 40 minutes until golden and bubbly.