Sustainable Fish Pie Recipe

Posted on 30/03/15 by Chris Jones

This quick and easy recipe uses pollock, a great alternative to cod.

Spring time may be upon us, but that doesn't mean we have to abandon our beloved comfort food just yet. The weather shows no signs of changing anytime soon so it looks like we'll have to wait a bit longer to swap our pastries for salads.

We all know that there is nothing more warming than a delicious home cooked fish pie. You can't beat tucking into creamy mashed potatoes, met with mouthfuls of fresh flavours from the sea. A pie tastes especially appetising when you know the ingredients are all sourced locally and sustainably. The NFFO's recent #CatchOfTheDay campaign highlighted the importance of eating sustainably sourced seafood and the sheer variety of species available in the UK.

Here Chris Jones, Interim Chef at Chef Jobs UK gives us a fish pie recipe which uses pollock, a sustainable white fish that's a great alternative to cod.



Recipe

Serves 4

1.1kg skinned pollock fillets

450ml full fat milk

25g fresh dill stalks and fronds

50g butter

50g flour

100ml dry white wine

3tbs baby capers

Zest of 1 unwaxed lemon

3 hard boiled eggs

For the topping:

1.25kg large potatoes, peeled and halved

Salt and pepper

55g butter

1 tsp extra virgin olive oil

25g Parmesan, freshly grated

Method

Place the fish in a large saucepan with the milk and break off the dill stalks and add these. Bring the milk slowly to the boil, allowing to bubble for 1 minute and then remove from the heat.Finally, cover and leave for half an hour.

Meanwhile, make the topping by boiling potatoes in salted water until tender and then draining thoroughly. Mash with the butter, oil and the cheese and season to taste. You should also strain the fish liquor over a bowl and break the fish into large chunks and place in an ovenproof dish.

In another saucepan, melt the butter and add the flour. Stir the contents of the pan for 1-2 mins then add the wine and milk, whisking constantly until smooth and thick. Remove from the heat, add the capers and lemon zest, chop in the dill and season to taste.

Slice the eggs and place over the fish, then tip over the sauce. Top the mixture with mash, smooth the top and then fork up.

Preheat oven to 190⁰c/375⁰F/gas mark 5

Place the fish pie on a baking tray in case of spillage and cook for 1 hour

After an hour has passed, you'll start to smell the beautiful aroma of your fish pie. Remove the pie from the oven once the topping has just started to turn golden brown and dish up immediately. As this is such a hearty meal, serve with a light vegetable such as fresh garden peas or a light salad tossed with lemon juice to bring out the flavours of the fish. Bon appetit!

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