Tis the season for new potatoes, so make the most of them with this delicious twist to a classic British Fisherman’s Pie. Traditionally you would usually mash the potato; however mashing seems a bit of a waste of the great British spud when they are so tasty in season, so I thought I would crush them instead. One could say this is the lazy chef’s mash but I love the different texture in this dish and let’s face it, it is less work and time than mashing.
– 3 cloves
– 275g fish – Pick a mixture, I used salmon and basa but you can also use smoked haddock and prawns in the mix – cut into chunks
– ¾ pint semi skimmed milk
– 2 bay leaves
– 4 eggs – boiled and quartered
– 600g New Potatoes – washed, skin left on and halved
– 1 large white onion – finely sliced
– 20g salted butter
– Grated nutmeg – to taste
– 2 dsp cornflour – mixed with a little water to make a paste
– Juice ½ lemon
– 1 tbsp chopped capers
– 80g peas – defrosted by pouring boiling water oven them
– Salt and pepper
– 20g butter
– 1 large leek – sliced
– Juice ½ lemon
– Mature cheddar cheese to top.
Preheat the oven to 180’C
In an oven proof dish that you will use for the pie; lay the fish, bay leaves and cloves on the bottom and then pour over the milk.
Place in the oven and cook for 12minutes
Boil the new potatoes in salty water for 12-15 minutes until soft enough to crush
Take the fish out the oven and leave it on the side to cool slightly.
Heat the butter in a saucepan and fry the onions gently for 7-8 minutes until soft
Strain the milk from the fish into the pan and leave the fish in the oven dish, discarding the bay leaf and cloves. Add the eggs to the dish
Once the milk starts to steam, stir in the corn flour paste and continue to stir until thickened
Remove from the heat and stir in the nutmeg, peas, capers and a good dashing of salt and pepper.
Pour the sauce into the dish with the fish and stir so all is well combined.
Turn the oven up to 200’C
In a frying pan, heat the butter and sauté the leeks for 5 minutes, stirring occasionally until soft
When the potatoes are cooked, strain them and then return to the heat to get rid of any excess water.
Drizzle the lemon juice over the potatoes and gently crush with a potato masher.
Stir in the leeks and season to taste.
Top the creamy fish pie with the potatoes and then grate over your cheese – amount depending to taste but I go a bit mad for it.
Bake in the oven for half an hour, until the dish is bubbling and the topping is crispy.
Serve with seasonal vegetables and enjoy