Smoky fish pie
Use the stock the haddock is cooked in to give a really smoky flavour to your sauce.
James Tanneris sharing one of his favourite pie recipes with us to celebrate National Pie Week and it's a British classic - smoky fish pie. The beauty with this dish is that you can top the filling with potato as a pastry-free alternative. However, James uses puff pastry - it's shop bought and ready to roll.
(Serves 4 -5)
Ingredients:
600ml fish stock100ml dry white wine200g natural smoked haddock200g white fish (coley or hake fillet)1 washed and very thinly sliced leek1 dstsp Dijon mustard200ml double cream1 tbsp chopped chives2 hard-boiled eggs cut into quarters200g peeled cooked prawns160g puff pastry1 egg yolk, beaten to glaze
Method:
Preheat oven to 200C/400oF/Gas 6
Put the fish stock, wine, smoked haddock and coley or hake in a saucepan. Cover with a lid and bring to a simmer, turn off heat then leave to stand for 5 minutes. Drain the fish and reserve the liquid to make a sauce.
Reduce the reserved liquid in a large shallow pan and reduce by half. Lower the heat and add the leek, Dijon mustard, and cream and bring to a simmer. Add the chives and season to taste.
Flake the haddock and coley or hake into a gratin dish. Add the quartered eggs, and prawns. Pour over the warm sauce so it just covers the ingredients.
Roll out the puff pastry to roughly 1/2 cm in thickness and lay over ingredients and push around edge of dish. With a knife score a criss cross pattern over the pastry. Brush with beaten egg yolk.
Bake for 12 minutes until golden and and bubbling. Serve with a side of buttered peas.
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