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Serves Four

Fish Pie

With a parsley crumb topping

INGREDIENTS

     +    
THE WHITE SAUCE

55g butter
65g flour
700ml milk (hot)
Fresh milled black pepper
3g sea salt

     +    
THE FINISH SAUCE

30g butter
200g onion finely chopped
100ml white wine
100ml double cream
700ml white sauce

     +    
THE PARSLEY CRUMB TOPPING

Zest of 1 lemon
1 clove garlic finely chopped
30g parsley roughly chopped
2 tbsp olive oil
15g grated parmesan
20g grated gruyere cheese
100g white breadcrumbs
2g salt
Pepper

     +    
MASHED POTATO FOR THE TOP OF THE PIE

1 litre water
10g salt
80g butter
100g warm milk
500g peeled potatoes
Milled black pepper
2 egg yolks
A little nutmeg to taste

Method

     +    
THE WHITE SAUCE

Melt the butter in a pan on a low heat, add the flour and cook out for 5 minutes, stirring regularly. Boil the milk and slowly incorporate into the flour and butter mix, stirring at all times. Add the salt and pepper and simmer for 8 minutes at a slow temperature.

     +    
THE FINISH SAUCE

Melt the butter in a pan on a low heat, add the onion and cook on a low heat for 5 minutes. Add the wine and reduce by 2/3rds. Add the white sauce and cream and simmer for 2 minutes stirring all the time then take off the heat.

     +    
THE PARSLEY CRUMB TOPPING

Place the crumbs into the robot coupe with the olive oil, lemon zest, garlic, parsley, salt and pepper and blitz for 20-30 seconds. Place into a bowl and add the parmesan and gruyere cheese.

     +    
MASHED POTATO FOR THE TOP OF THE PIE

Boil the potatoes in salted water and drain really well. Mash the potato on low heat, adding the butter, salt and warm milk. Take off the heat and add the nutmeg and egg yolks. Once mixed put the mash into a piping bag with a large star nozzle.

     +    
TO FINISH THE PIE

Take the white sauce whilst it is simmering on the stove, add the cod and cook this for 30 seconds. Then add the salmon and cook for 30 more seconds. Next, add the plaice fillets and the scallop slices and cook for 30 more seconds. Lastly add the mussels, chopped chives, parsley and sliced spring onions and leave to warm through for a few seconds. Place this in a suitable pie dish, pipe on the warm mashed potato and sprinkle over the crumb topping. Bake in a 180c oven for 15 minutes till the crumb is melted and golden in colour.

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Serves Four

Fish Pie

With a parsley crumb topping

INGREDIENTS

   +   
THE WHITE SAUCE

55g butter
65g flour
700ml milk (hot)
Fresh milled black pepper
3g sea salt

   +   
THE FINISH SAUCE

30g butter
200g onion finely chopped
100ml white wine
100ml double cream
700ml white sauce

   +   
THE PARSLEY CRUMB TOPPING

Zest of 1 lemon
1 clove garlic finely chopped
30g parsley roughly chopped
2 tbsp olive oil
15g grated parmesan
20g grated gruyere cheese
100g white breadcrumbs
2g salt
Pepper

   +   
MASHED POTATO FOR THE TOP OF THE PIE

1 litre water
10g salt
80g butter
100g warm milk
500g peeled potatoes
Milled black pepper
2 egg yolks
A little nutmeg to taste

Method

   +   
THE WHITE SAUCE

Melt the butter in a pan on a low heat, add the flour and cook out for 5 minutes, stirring regularly. Boil the milk and slowly incorporate into the flour and butter mix, stirring at all times. Add the salt and pepper and simmer for 8 minutes at a slow temperature.

   +   
THE FINISH SAUCE

Melt the butter in a pan on a low heat, add the onion and cook on a low heat for 5 minutes. Add the wine and reduce by 2/3rds. Add the white sauce and cream and simmer for 2 minutes stirring all the time then take off the heat.

   +   
THE PARSLEY CRUMB TOPPING

Place the crumbs into the robot coupe with the olive oil, lemon zest, garlic, parsley, salt and pepper and blitz for 20-30 seconds. Place into a bowl and add the parmesan and gruyere cheese.

   +   
MASHED POTATO FOR THE TOP OF THE PIE

Boil the potatoes in salted water and drain really well. Mash the potato on low heat, adding the butter, salt and warm milk. Take off the heat and add the nutmeg and egg yolks. Once mixed put the mash into a piping bag with a large star nozzle.

   +   
TO FINISH THE PIE

Take the white sauce whilst it is simmering on the stove, add the cod and cook this for 30 seconds. Then add the salmon and cook for 30 more seconds. Next, add the plaice fillets and the scallop slices and cook for 30 more seconds. Lastly add the mussels, chopped chives, parsley and sliced spring onions and leave to warm through for a few seconds. Place this in a suitable pie dish, pipe on the warm mashed potato and sprinkle over the crumb topping. Bake in a 180c oven for 15 minutes till the crumb is melted and golden in colour.

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