Fish Pie - Recipe from Chef Brian McDermott

Fish Pie

We’re delighted to be working along with chef Brian McDermott to bring you some fresh new fish ideas. Here’s a little recipe Brian whipped up using fresh haddock and smoked haddock fillets.  

Serves 6

350g Haddock Fillets

350g Smoked Haddock  Fillets

50g Butter

50g Plain Flour

500ml Milk

1 Bay Leaf

100g Cheese, keep it local

750g Potatoes Cooked & Mashed

Bunch Spring Onions

50g Butter

4 Cloves Garlic Crushed

2 Carrots Peeled & Diced

White of 1 Leek Sliced

4 Sticks of Celery Diced

1 Onion Peeled & Diced

50g Rapeseed Oil

Chopped Fresh Parsley

Fresh Ground Black Pepper

Method:

Peel and cook the potatoes and create a mash and leave aside. Melt 50g of Butter and sweat chopped spring onions and mix in through mashed potato with a pinch of pepper.

Place the smoked haddock and haddock fillets in a pan with bayleaf and cover with the milk. Bring to the boil and simmer for 7 minutes.

Remove fish from the milk and place in tin foil and keep warm

Melt butter in saucepan and add flour to make a roux, then add the milk the fish was cooked in. season with pinch of pepper and stirring all the time simmer the sauce until it thickens. Add the 50g of the grated cheese. Hold back remaining 50g for top of pie.

In rapeseed oil sweat the chopped onions, garlic, carrots, leeks and celery until the vegetables are cooked.

Place the fish and vegetables in a oven proof dish and pour over the sauce and gently combine everything together. Place a layer of mashed potato on top with the remaining grated cheese. Bake in pre heated oven at 200 degrees C for 40 minutes. 

Allow to rest for 10 minutes before serving and serve with chopped parsley on top.

Brian’s Top Tip: Use leftover cooked potatoes as they will work perfectly for this dish. Or if you wish cover the fish pie in pastry and bake.