Marco Pierre White's simple fish pie recipe
"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 smoked haddock. Nice, big, flaky chunks of it."
Ingredients
- 750 g floury potatoes
- 200 g white fish (cod, haddock or pollock)
- 200 g salmon fillet
- 140 g smoked haddock
- 70 g prawns
- 1 fish stock cube
- 225 ml double cream
- 1 small leek, sliced
- 2 hard boiled eggs
- 40 g cheddar cheese, grated
- 3 egg yolks
- 125 ml milk
- 26.5 oz floury potatoes
- 7.1 oz white fish (cod, haddock or pollock)
- 7.1 oz salmon fillet
- 4.9 oz smoked haddock
- 2.5 oz prawns
- 1 fish stock cube
- 7.9 fl oz double cream
- 1 small leek, sliced
- 2 hard boiled eggs
- 1.4 oz cheddar cheese, grated
- 3 egg yolks
- 4.4 fl oz milk
- 26.5 oz floury potatoes
- 7.1 oz white fish (cod, haddock or pollock)
- 7.1 oz salmon fillet
- 4.9 oz smoked haddock
- 2.5 oz prawns
- 1 fish stock cube
- 1 cup double cream
- 1 small leek, sliced
- 2 hard boiled eggs
- 1.4 oz cheddar cheese, grated
- 3 egg yolks
- 0.5 cup milk
- 320 g peas
- 25 g butter
- 1 vegetable stock cube
- 3 sprigs of fresh herbs (tarragon, chives, mint), half chopped
- 200 ml water
- 11.3 oz peas
- 0.9 oz butter
- 1 vegetable stock cube
- 3 sprigs of fresh herbs (tarragon, chives, mint), half chopped
- 7 fl oz water
- 11.3 oz peas
- 0.9 oz butter
- 1 vegetable stock cube
- 3 sprigs of fresh herbs (tarragon, chives, mint), half chopped
- 0.8 cup water
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Pre-heat oven to 220°C/425°F/gas mark 7.
- Cook the potatoes in boiling water until soft, then mash or pass through a sieve or potato ricer.
- Check the fish for bones, cut it into chunks and place in the bottom of a large ovenproof dish with the prawns.
- Pour the cream into a pan, crumble in the stock cube and bring to the boil, whisking to dissolve the cube. Pour over the fish.
- 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.
- 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.
- 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.
- For the peas, add butter and water to the pan. Once it emulsifies, crumble in the stock cube and heat gently. Once the butter is melted and the stock cube dissolved, add the peas and cook for 5-6 minutes.
Recipe provided by Knorr.
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