SMOKED FISH PIE

Method

Serves 6-8

  1. Heat the oven to 180C.
  2. Cut the potatoes in half. Bring a pot of water to the boil, add the potatoes and lightly boil for about 15 minutes until cooked through. Strain, then put back in the pan and leave to the side.
  3. Melt the butter in a pan over a medium heat. Add the leeks, garlic, bay leaves and fennel and sauté for a few minutes until they start to caramelise. Add the white wine and reduce for a minute or so.
  4. Add the cayenne pepper, mustard, spinach, tarragon, parsley and lemon, and stir to combine. When the spinach starts to wilt, add the crème fraîche and take off the heat.
  5. Shake the pan with the potatoes in it, so they  break up slightly. Add the breadcrumbs, cheese, sage, chives, olive oil, salt and pepper.
  6. Mix the fish into the crème fraîche mixture, carefully so as not to break it up too much, then place it all in the oven dish.
  7. Spoon the potato mixture on top and place in the oven for a good 15–20 minutes. Check that it is cooked through to the centre. Serve with a fresh, crunchy salad.

Shopping List

  • 500g baby new potatoes
  • large knob of butter
  • 3 leeks, sliced
  • 4 garlic cloves, finely chopped
  • 4 bay leaves
  • 2 fennel, sliced
  • 250ml white wine
  • 2 tsp cayenne pepper
  • 2 tbsp dijon mustard
  • 100g baby spinach
  • 50g tarragon leaves, roughly chopped
  • 25g parsley, chopped
  • 1 lemon — zest and juice
  • 250ml crème fraîche
  • 50g toasted breadcrumbs
  • 100g grated gruyère
  • 25g sage, finely chopped
  • 25g chives, finely chopped
  • glug of olive oil
  • sea salt and black pepper
  • 1.5kg smoked haddock, kippers and ‘hot smoked’ salmon, skin and bones removed (don’t worry about the kipper bones too much), and broken into chunks