Prep time: 45 minutes / Cook time: 20 minutes / Serves: 6
You will need:
- 2 (200g) skinless fillets of firm white fish like hake or pangasius
- 2 (200g) skinless haddock fillets
- 100g calamari rings, roughly chopped
- 100g shrimp meat
- 100g prawn meat
- 100g mussel meat
- 600ml full cream milk
- 150g butter
- 50g flour
- 1 small onion, peeled and chopped
- A handful of fresh dill
- Coarse ground sea salt and black pepper
- 1 kg floury potatoes, peeled and cut into chunks
- 50g grated Parmesan cheese
Bring a large pot half filled with milk to the boil. Poach the fish fillets separately; retaining the cooking liquid after all the fish is cooked. Slice the fish into cubes and set aside.
Fry the chopped calamari rings, shrimp, prawn and mussel meat in some butter until just cooked. Combine with the fish and place into a large mixing bowl. Fry the onion until translucent and add into the fish mixture.
To make the sauce, melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of fresh dill then pour over the fish. Gently stir the fish mixture until coated in the sauce and transfer into a large baking dish.
Preheat the oven to 200°C. Boil the potatoes in water for 20 mins. Drain, season and mash with the remaining butter and 100ml of milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated Parmesan cheese then bake for 30 minutes.
– Recipe developed by Georgia East