Luxury Fish Pie

Indulge in the ultimate comfort food with this Luxury Fish Pie, a rich and creamy dish that’s perfect for special occasions or a hearty family meal. This recipe elevates the classic fish pie by combining a luxurious mix of fresh seafood, a velvety white wine cream sauce, and a golden mashed potato topping enriched with Parmesan cheese. The addition of fresh herbs and a hint of mustard brings a depth of flavor that complements the seafood beautifully, making every bite an exquisite treat.

Ingredients

For the Filling:

• 300g (10.5 oz) white fish fillets (e.g., cod or haddock), skinless and boneless
• 200g (7 oz) smoked haddock, skinless and boneless
• 150g (5 oz) salmon fillet, skinless and boneless
• 150g (5 oz) cooked prawns or shrimp
• 500ml (2 cups) whole milk
• 1 small onion, quartered
• 1 bay leaf
• 100ml (⅓ cup) dry white wine
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp Dijon mustard
• 50ml (3 tbsp) heavy cream
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh chives
• Salt and black pepper to taste

For the Topping:

• 1kg (2 lbs) potatoes, peeled and chopped
• 50g (3 tbsp) butter
• 100ml (⅓ cup) milk
• 50g (½ cup) grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Poach the Fish:
   Place the white fish, smoked haddock, and salmon in a large saucepan with the milk, onion, and bay leaf. Gently simmer for 5-7 minutes until the fish is just cooked through. Remove the fish with a slotted spoon, flake into large chunks, and set aside. Reserve the poaching liquid, discarding the onion and bay leaf.
2. Prepare the Sauce:
   In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the reserved poaching liquid and the white wine. Cook until the sauce thickens, about 3-4 minutes. Stir in the mustard, cream, parsley, and chives. Season with salt and pepper to taste.
3. Assemble the Filling:
   Combine the poached fish and prawns in a baking dish. Pour the sauce over the seafood, ensuring everything is evenly coated.
4. Prepare the Mashed Potato Topping:
   Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, milk, and half of the Parmesan cheese. Season to taste.
5. Top and Bake:
   Spread the mashed potato evenly over the fish and sauce, using a fork to create ridges. Sprinkle the remaining Parmesan on top. Bake in a preheated oven at 200°C (400°F) for 25-30 minutes, or until the top is golden and bubbling.
6. Serve:
   Allow the pie to rest for 5 minutes before serving. Garnish with extra parsley if desired.

Enjoy this decadent dish with a side of steamed green vegetables or a crisp salad for a complete and satisfying meal!