Denise's fish pie
Phil cooks his classic fish pie in memory of Denise. A meal she loved, and despite being a self confessed 'lousy cook', this quickly became her own signature dish, and one she cooked time and time again.
Serves: 4-6 personsPreparation time: 30 minutesCooking time: 30 minutes
Ingredients
250g haddock fillet200g salmon fillet1 pint milk 1 x 10g fish stock cube5 tbsp olive oil1 medium onion chopped finely4 – 5 tbsp plain flour100g sweetcorn, well drained2 medium hard boiled eggs, chopped4 tbsp roughly chopped parsley
Topping
600g cooked and warm mashed potatoes (made from1kg raw potato)200mls milk, roughly
Preheat oven to 180C = 350F = Gas Mark 4
Method
Place the haddock and salmon together into a saucepan, add the milk and crumbled stock cube and bring to the boil
Remove and leave for 5 minutes, do not overcook
Once cooked, drain well in a colander and keep the milk
Meanwhile, heat the 5 tbsp olive oil and cook the onions for a couple of minutes to soften
Once softened add the flour and mix well
Add all the milk to the saucepan and stir over a low heat until the mixture thickens and boils
Then remove from the heat and add the flaked cooked haddock, salmon, sweetcorn, chopped boiled eggs and parsley.
Season really well and carefully bring together, trying not to break up the fish
Spoon into a 25x 15 x 4cm deep baking dish
Make up the mashed potatoes adding the milk, then spoon over the cooked fish mixture (it's best to let the fish cool slightly then the potato will spoon over perfectly)
Finally bake in a moderate oven for 30 minutes to brown well
Serve with peas.