Fish Pie
Difficulty 3/5 Ingredients 12 Steps 11
There are so many ways of doing fish pie that no one person can provide the definitive recipe. Please do feel free to add suggestions on how you do this perennial favourite!
Ingredients
- 200 g of fresh salmon
- 200 g of smoked haddock
- 100 g prawns
- 100 g mussels
- 5 scallops
- 2 lb (1 kg) potatoes
- Nutmeg
- Butter
- ¼ pt (150 ml) fresh single cream
- 2 bay leaves
- milk
- 50 g Ementhaler or Appenzeller cheese, grated
Steps
- Place all the fish in a saucepan with enough milk to submerge. Add bay leaf and a pinch of salt.
- Poach on low heat about 5 minutes.
- Remove fish. Skin the haddock and salmon. Flake with a fork. Return to the milk. Set aside.
- Peel potatoes. Boil at least 20 minutes until soft enough to mash, otherwise the mash stays lumpy.
- Mash very well; use an electric whisk after the initial crushing.
- Add some of the poaching milk to the potatoes, without making the mash too runny. Add some cream and grate in nutmeg.
- Put the cooked fish and any remaining milk sauce in the bottom of an oven-proof dish. Use a dish small enough to build a couple of layers. Pat down gently to slightly compact.
- Spread mash over the fish to about 1½ inches (38 mm), flat, not piled in the middle. Ridge the top with a fork.
- Add grated cheese over the potato if desired. Optionally decorate with large peeled prawns around the edge and in the middle.
- Bake at 220°C about 30 minutes, until the top is nicely coloured and the potato is bubbling.
- Serve immediately.
Notes from the original
- A good accompaniment to fish pie is samphire if you can get it (boil it for 10 minutes, add butter and maybe a little grated Parmesan cheese) or a lovely, fresh green salad.
Source. Adapted from “Cookbook:Fish Pie” by Wikibooks contributors, revision of 2026-04-12, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.