Simple Fish Pie with Peas
This is a classic fish pie without the complications of making a fish sauce. I don’t think a
fish pie is a fish pie without smocked haddock. Nice, big, flaky chunks of it.
l use raw king prawns as a special treat. Leave them whole if you want.
Serves: 4 Preparation time: 20 mins
Cooking time: 30 hrs Costs: £££
Difficulty: Medium
For the fish pie: 750g floury potatoes
200g white fish (cod, haddock or pollock) 200g salmon fillet
140g smocked haddock (I prefer it undyed) 70g prawns (use raw, uncooked king prawns
as a special treat) 1 Knorr Fish Stock Cube
225ml double cream 1 small leek, sliced
2 hard boiled eggs 40g cheddar cheese, grated
3 egg yolks 125ml milk
For the peas: 320g peas
25g butter 1 Knorr Vegetable Stock Cube
A few sprigs of fresh herbs (tarragon, chives, mint), half chopped
200ml water
Method 1. Pre-heat oven to 220°C, Gas Mark 7.
2. Cook the potatoes in boiling water until soft, then mash or pass through a sieve or
potato ricer. 3. Check the fish for bones, cut it into chunks
and place in the bottom of a large ovenproof dish with the prawns.
4. Pour the cream into a pan, crumble in the Knorr Fish Stock Cube and bring to the boil,
whisking to dissolve the cube. Pour over the fish.
5. At the same time, blanch the leek in boiling water for 1 minute, just to soften it a bit.
Drain and immediately add to the fish. Sprinkle with the chopped eggs and cheese.
6. Bring the milk to the boil and add to the potatoes. Stir in, then add the egg yolks
and stir to combine. Don’t season your potatoes, as we already have seasoning in the cream.
7. Fork over the top of the dish and place in a pre-heated oven for 20 minutes, depending
on your oven, and let it rest (it will continue cooking). Glaze over with a bit of melted
butter. 8. For the peas, add butter and water to the
pan. Once it emulsifies, crumble in the Knorr Vegetable Stock Cube and heat gently. Once
the butter is melted and the stock cube dissolved, add the peas and cook for 5-6 minutes.
