Fantastic fish pie
Dean Edwards has the perfect fish supper for a Friday - his fantastic fish pie!
(Serves 4)
Ingredients:
4 eggs1 leek, washed and shreddedOil, for frying500g fish of your choice cubed, e.g. salmon, haddock, pollock300ml crème fraiche1 tbsp English mustard2 tbsp chopped flat leaf parsleySalt and pepper to season2-3 large maris piper potatoes, sliced ½ cm thick20g unsalted butter, melted100g Cheddar cheese, grated
Method:
Hard boil the eggs for 10 minutes in simmering water then place into cold water to cool. Peel and quarter.
Fry the leek in a little oil for 5 minutes. Spoon into a bowl along with the eggs, fish, crème fraiche, mustard and parsley then stir in half the cheese. Gently fold everything together then season with salt and pepper. Pour the mixture into a pie tin or baking dish.
Meanwhile parboil the sliced potatoes in boiling salted water for 3-4 minutes, then drain. Layer on the potato in an overlapping fashion, then brush with the melted butter. Sprinkle on the reserved cheese and cook in a preheated oven set at 180C/ gas mark 4 for 30-35 minutes or until the potatoes are crisp and golden.
Serve with seasonal vegetables
The RNLI are encouraging people to cook a fish supper today-find out more