A large portion of smokey fish pie which contains smoked haddock, whiting fillet and organic prawns mixed with creamy leeks, topped with fluffy mashed potato covered in cheese and breadcrumbs. The dish is served on a white plate with a silver fork lying on the plate to the right hand side of the food.

GILL MELLER’S SMOKY FISH PIE WITH LEEKS, EGGS, AND PARSLEY

There are few things we love more than a fish pie. It’s such a comforting dish and the perfect thing to warm you up on a cold night.

Our version is nice and simple to make. We use oak smoked haddock, chunks of white fish and juicy prawns, as well as lots of leeks and our organic eggs, of course.

Serves 4
Takes 1.5 – 2 hours

INGREDIENTS

500 – 800g side of natural smoked haddock

200g of whiting fillet skinned and cubed

180g of organic prawns

2 – 3 leeks, split, washed and thinly sliced

4 Stonegate Estate Organic eggs

125g butter

75g flour

400ml milk

150ml double cream

2 tsp of whole grain mustard

Salt and pepper

Small bunch of parsley

 

For the potato topping

650g large white floury potatoes, peeled

50g of butter

100ml of milk

25g of grated cheddar cheese

25g of fresh white breadcrumbs

METHOD

  1. Boil the potatoes in salted water until they are nice and tender. Drain them and allow them to steam off for a few minutes. Return the potatoes to the pan. Add the milk and butter, then mash them really well. Season with salt and pepper to taste.

 

  1. Boil the eggs for 6.5 minutes. Cool them down under cold running water then shell and half your eggs.

 

  1. Place the smoked fish in a suitably sized pan. You might have to cut fillet in half so it fits nice and snugly. Add the milk (there should be enough to cover). Add the bay leaves, place a lid on the pan and bring to a gentle simmer over a low heat. Just as it starts to simmer remove the pan from the heat and let it stand for 3 -4 minutes. Make sure the fish is just cooked. Before you remove it and allow to cool. Reserve the milk.

 

  1. In a separate large shallow pan, melt the butter. When it’s bubbling away, add the leeks and cook stirring regularly for 6 – 8 minutes. Add the flour and mix well. Cook this leeky roux gently for 1 – 2 minutes.

 

  1. Strain the hot smoky milk onto the leeks and stir until smooth. Add the cream and whole grain mustard and cook gently for another 3 – 4 minutes until you have a nice thick, rich sauce. Finally season with salt, pepper and plenty of chopped parsley.

 

  1. Separate the smoked fish from the skin but try to leave the fish in fairly big chunks if you can (watching out for any little bones). Fold the smoked fish, white fish pieces and prawns through the sauce. If the mix is too thick let it go with a splash or two of milk.

 

  1. Spoon the filling into a suitable pie dish (or if your pan is suitable it can stay in there) and level it out, nestle the halved eggs down into the mix and top with the mash potato, easing it out over the surface of the filling. Scatter over the remaining grated cheese and breadcrumbs. Trickle the top with a dash of good olive oil, which will help things crisp up, then bake in a medium oven for 30 mins until golden, bubbling, and crispy on top

 

  1. Allow the pie to cool for 15 – 20 minutes before serving.
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