There is nothing like a fish pie to warm the cockles of the heart on a winters evening and this is a simple recipe for you to follow, served with a nice glass of white some salad and crusty bread, you will be in sea food heaven
1.1kg fillets of cod, haddock, ling, salmon, Pollock as a mixture. Use up to 225g of un-dyed smoked haddock.
Salt and white pepper
Béchamel Sauce made with full fat milk
225g of button mushrooms sliced finely
600ml of milk
Roux made with 25g butter and 25g plain flour
2 tablespoons of chopped parsley
3 tablespoon of chopped tarragon
900 g champ potato
Grated parmesan cheese
Cut the fish in 1inch cubes after carefully removing the skin and any bones, season with salt and white pepper. Wash the mussels and remove the beards. Put them in a shallow pan with a splash of white wine, cover and cook until the shells open, 3-4 minutes and cool.
Chop the onion finely and sweat in the butter, do not colour. Remove to a bowl, in the same saucepan increase the heat and sauté the mushrooms season with salt and pepper and add to the onions. Put the fish in a large pot and cover with the milk and bay leaf, simmer gently until the fish is just cooked, no more than 2 minutes. Remove the fish with a slotted spoon. Bring the liquid to the boil and thicken with the roux, add the parsley, tarragon, mushrooms, fish and mussels. Taste and correct the seasoning. Spoon into one large dish or 6-8 smaller dishes and pipe the champ potato on top. Let the pies go cold. They can be frozen at this stage if you are not going to eat them.