Cheddar fisherman's pie recipe

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Cheddar fisherman's pie recipe

A warming fish pie, made interesting with hard boiled eggs and velvety with bechamel sauce. 

A Court Bouillon is a flavored liquid for poaching or quick-cooking foods.

Ingredients

For the pie
  • 2 fillets of any fish of your choice (about 600g) - eg pollack, cod, haddock or salmon
  • 1 fillet of a smoked fish for flavour, about 200g
  • 2 hard boiled eggs, peeled and quartered
  • 1 kg Maris Piper potatoes
  • 20 g cheddar cheese, grated
  • 1 egg, for egg wash
  • 2 fillets of any fish of your choice (about 600g) - eg pollack, cod, haddock or salmon
  • 1 fillet of a smoked fish for flavour, about 200g
  • 2 hard boiled eggs, peeled and quartered
  • 2.2 lbs Maris Piper potatoes
  • 0.7 oz cheddar cheese, grated
  • 1 egg, for egg wash
  • 2 fillets of any fish of your choice (about 600g) - eg pollack, cod, haddock or salmon
  • 1 fillet of a smoked fish for flavour, about 200g
  • 2 hard boiled eggs, peeled and quartered
  • 2.2 lbs Maris Piper potatoes
  • 0.7 oz cheddar cheese, grated
  • 1 egg, for egg wash
For the Court Bouillon
  • 1 l water
  • 2 cups white wine
  • 1 lemon, juice only
  • 1 bouquet garni
  • 1 pinch salt
  • 1 pinch pepper
  • 1.8 pints water
  • 2 cups white wine
  • 1 lemon, juice only
  • 1 bouquet garni
  • 1 pinch salt
  • 1 pinch pepper
  • 4.2 cups water
  • 2 cups white wine
  • 1 lemon, juice only
  • 1 bouquet garni
  • 1 pinch salt
  • 1 pinch pepper
For the Bechamel
  • 60 g butter
  • 4 tbsp flour
  • 500 ml milk
  • 2 tbsp Grain Mustard
  • 100 g cheddar cheese, grated
  • 2.1 oz butter
  • 4 tbsp flour
  • 17.6 fl oz milk
  • 2 tbsp Grain Mustard
  • 3.5 oz cheddar cheese, grated
  • 2.1 oz butter
  • 4 tbsp flour
  • 2.1 cups milk
  • 2 tbsp Grain Mustard
  • 3.5 oz cheddar cheese, grated

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 60 mins
  • Serves: 4

Step-by-step

  1. To make the béchamel sauce: first bring the milk up to a simmer in a small pot and set aside.
  2. Next, in another pan melt the butter gently over a medium heat, then add flour and stir until the mixture is smooth.
  3. Now begin adding the milk a little at a time to avoid lumps. Keep adding milk and stirring, until you have a rich creamy sauce.
  4. Allow to cook slowly for 5 minutes and then add the grain mustard and cheddar cheese. Mix well and set aside.
  5. For the fish: add all the ingredients of the Court Bouillon in a large deep sauce pan. Bring to a gentle simmer before adding your fish to gently poach. Remembering to poach the smoked fish last.
  6. Once cooked through, remove the fish from liquid, let it cool and remove any bones and skin.
  7. Flake fish into nice small pieces and set aside.
  8. To make the mashed potato: preheat the oven to 200°C/Gas 6. Place the potatoes on a tray and bake in a hot oven until crispy and soft.
  9. While still hot, scoop out the flesh, discard the skins and pass the potato through a drum sieve to remove any lumps.
  10. Heat the milk used for poaching the fish previously and add 2 tbsp butter and fold through the potato mixture. Season to taste.
  11. To make the pie: preheat the oven to 190°C/Gas 5. Butter a baking dish and start to make the pie by first spreading a small amount of bechamel on the bottom of the dish.
  12. On top of that spread the poached fish and quartered eggs. Spread with the remaining bechamel.
  13. Top with the mashed potatoes and brush with an egg wash and sprinkle with grated cheese.
  14. Place baking dish on a tray and put into a preheated gas mark 5 oven for 30-40 minutes or until golden brown and bubbling.

Recipe provided by Orkney Cheddar

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