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Marie-Clare Cooks'

January 2010

 Glorious Fish Pie

This recipe serves 8

Ingredients:

For the mashed potato topping

900g desiree potatoes

Salt & pepper

Butter

A small tub of creme fraiche

For the pie & sauce

2 onions, quartered

450ml full fat milk

150g monkfish tail, chopped into small pieces

200g raw, peeled prawns

2 kippers, flaked

500g haddock, cut into small pieces

600g spinach, wilted

2 salmon fillets, poached and flaked

A handful of flatleaf parsley, roughly chopped

50g butter

50g plain flour

1 lemon - juice and zest

100ml double cream

50g gruyere cheese, grated

Start by making the mash - peel, boil the potatoes until soft and then make into a creamy thick mash by adding a generous knob of butter and the creme fraiche. Add seasoning to taste.

To make the sauce, place the milk and onion into a saucepan. Bring to the boil, then remove from the heat and allow to infuse, with the lid on for about half an hour.

Place the fish into a large, deep sided oven proof dish. Add the parsley, wilted spinach, and lemon zest. Mix it all up well so that a portion will deliver all the flavours and textures in one.

To make the sauce, melt the butter over a low heat and add in the flour, stirring or whisking continuously. Strain the milk and add in, little by little, until the sauce reaches a thick and creamy consistency. Add in lemon juice and mix in well. Then add in the double cream and seasoning. Simmer for about 5 mins until well combined, thick and glossy.

Pour the sauce over the fish making sure that it covers the entire dish. Spread the mashed potato over the top of the fish covering well. Using a fork, fluff it up and sprinkle over the cheese.

Bake at 200C for 30-40mins. Serve with peas or crunchy mange tout.