Luxury Fish Pie
Fish pie is a classic dish for home special enough to serve to guests too. Our fresh luxury fish pie mix is handmade and contains smoked haddock or hake, salmon, and whitefish such as cod or whiting. Here's a beautiful recipe for a chilly night ahead.
Ingredients
Leeks 2, sliced and rinsed
Butter 100g
Plain Flour 2 tbsp
White Wine 250ml
Double Cream 150ml
Flat-leaf Parsley ½ small bunch, chopped
Trident Fish Pie mix 750g
Maris Piper potatoes 750g, peeled and chunked
milk for the mash
How it's done...
1) Heat the oven to 180C/fan 160C/gas 4. Gently cook the leeks in half the butter until really soft. Stir in the flour and cook for a couple of minutes. Gradually stir in the wine until you have a sauce and simmer for 5 minutes. Add the cream and bring gently to a simmer for a couple of minutes. Stir in the parsley, fish, then take off the heat. Tip into a baking dish.
2) To make the mash, boil the potatoes in salted water until tender. Drain, then tip back into the pan over a low heat to dry out slightly. Add the rest of the butter, a splash of milk and some seasoning. Mash really well. Spoon over the fish, then spread out using a fork so you end up with a rough surface. Dot or brush with more butter for a golden top.
3) Bake the pie in the oven for 30-35 minutes until the top is crisp and golden, and the filling is bubbling and piping hot.
4) To freeze the pie, cover with clingfilm and freeze after assembling (but before cooking) for up to 2 months. Defrost completely in the fridge overnight. Cook following the instructions above.