I’ve never really been a fan of fish pie but this recipe is just rich enough to feel indulgent without that sluggish, overly full and slightly sick feeling that often comes with overly rich food! Haddock, scallops and prawns are the basis of this dish so, providing you’ve got good quality, the great natural flavours are already there, just waiting to party with your taste buds! It has double cream in but that’s countered by the cider to produce a tasty sauce that just begs an extra spoon at the table just to make absolutely sure there isn’t any left; and for the mashed potato topping, I did my own thing – anchovies don’t scream ‘salty fish’ as you might expect but just add a depth of flavour. At our table, it was agreed, we’re definitely having this dish again – absolutely lovely!
What you need…
1 x 1 litre ovenproof dish, lightly buttered
400g haddock fillets
150g large raw prawns, shelled
25g plain flour
100ml dry still cider
75ml double cream
1 dessertspoon Dijon mustard
2 tablespoons parsley, chopped
for the topping
500g King Edwards potatoes, peeled and roughly chunked
3 anchovy fillets (from a jar in oil), roughly chopped
1 garlic clove, chopped
100g salted butter
Splash of milk
Sea salt and black pepper to taste
What to do…
Preheat the oven to 190°c / 375°f / gas 5.
Pop the potatoes in a pan of salted water, bring to the boil and simmer until soft (15 minutes-ish).
In a little saucepan, tip in the anchovies, garlic and butter. Put it on a really low heat, just to melt the butter and let the flavours develop. Ignore it until you need it later.
Meanwhile, pop the haddock into a large pan with the 100ml milk, bring to the boil and simmer for 4 minutes. Remove the fish to a plate with a slotted spoon, retaining the flavoured milk for later. When it’s cool enough to handle, flake the fish into large chunks into your ovenproof dish. Tip into the dish the scallops and prawns and spread about evenly.
Melt the 25g butter in a small sauce pan, tip in the flour, cooking for 1 minute whilst stirring like crazy. Remove from the heat and, using a balloon whisk, gradually mix in the cider and then the retained milk. Return to a moderate heat for up to 10 minutes, whisking until smooth. Whisk in the cream and mustard; add the parsley and season to taste. Pour over the fish and set aside whilst you complete your mash.
Drain the potatoes in a colander and then return to the saucepan. Add a splash of milk and the melted butter with anchovy and garlic. Depending on your preference, either mash traditionally or, if you would like a smoother, creamier version, use an electric hand whisk to create a lovely silky mashed potato (no points for guessing which approach I prefer!) Taste and adjust the seasoning. If you’re feeling really naughty, you could add a tad more butter or double cream.
Dollop the mash all over the fish mixture and then use a fork to give it a nice ‘roughed up’ texture.
Pop in the oven and bake for 40 minutes until lovely and golden brown. Serve and enjoy – it is utterly delicious!
We really enjoyed this dish with garlic, rosemary and anchovy-flavoured greens together with Hasselback potatoes, both of which I will type up and blog this week – they are great sides that would go with a wide variety of dishes, were really tasty, attractive and required next to no effort (always a bonus!)
I use Cooks’ Ingredients frozen and chopped garlic, rather than doing all that peeling and chopping business.
Woman and Home magazine
Dead easy, really quick and very little clearing up – perfect for a weekday supper, although the ingredients aren’t the cheapest.