Delicious, rich and comforting a fish pie is the perfect dish for winter.
500g Hake, Sea Trout, Prawns & Brown Shrimp
20g Sorrel, separated into leaves & stalks
120g Petits pois
1 Small Onion
Bunch of Spring Onions
600ml Fish Stock
1kg Peeled Potatoes
20g Egg Yolk
Salt & Pepper to Taste
Peel, finely dice & soften a small onion in a large pan with a little olive oil. Add the fish stock, sorrel stalks & bay leaf then bring to a boil. Dice the fish into large chunks and simmer for five minutes, then lift out with a slotted spoon and cool.
Bring the fish stock to a boil and reduce by half, add 500ml of double cream then strain the sauce & season. Allow the sauce to cool then add the chopped spring onions, sorrel leaves, petits pois & gently fold in the fish. Pour either into a large pie dish or individual ramekins.
Peel and cut the potatoes into even-sized pieces. Cook in boiling salted water for about 15 minutes until soft, then drain and return to the pan over a gentle heat to remove any excess moisture. Using an old-fashioned masher or a potato ricer, thoroughly mash the potatoes. Mix butter, milk, 50ml cream & egg yolk into the mashed potato until soft enough to spread over the fish mixture. Season & pipe or gently fork to cover the fish.
Pre-heat the oven to 350 degree and bake for 40 minutes until golden & bubbly.