Restaurant 1861

Fine food worth the extra mile!

Fantastic Fish Pie

RDL 0219


300g smoked haddock
300g fresh haddock
300g organic salmon
750ml milk
1 chopped onion
1 chopped carrot
1 chopped stick celery
1 bay leaf
A few peppercorns
A few parsley stalks
50g butter
75g plain flour
1 tbsp each chopped parsley and chives
Salt and pepper
Creamed Mash Potato


Remove the skin from the fish and place the skin in a saucepan. Cut the fish into 2cm cubes, and set aside.

Add 750ml milk to the pan, along with the chopped onion, carrot, celery, bay leaf, peppercorns and parsley stalks. Bring to a simmer then set aside to infuse for at least one hour.

Strain the milk into a jug. Melt the butter in a pan, add the plain flour and stir well. Cook for a couple of minutes then add the infused milk gradually. Cook gently for 5 minutes, then remove from the heat, season and add the chopped parsley and chives, along with the fish.

Spoon into your pie dish the fish mixture, then top with spoonfuls of creamy mashed potato, raking the top into wavy lines with a fork.

Dot with a little butter, and bake at 200°c/Gas Mark 6 for 25 minutes or until brown. Serve with buttered peas.