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The ultimate fish pie

The ultimate fish pie
This posh fish pie combines smoked haddock, salmon and prawns, homemade parsley sauce and a cheesy mashed potato topping.


For the potato topping

  • 1.5kg/3lb 5oz potatoes (such as King Edwards, Maris Piper or Estima)
  • salt and white pepper
  • butter, to taste
  • 100g/3½oz grated gruyère cheese

For the poaching broth

  • 1 litre/1 pint 15fl oz fish stock
  • 4 tbsp dry vermouth
  • 1 onion, roughly chopped
  • 1 small bulb of fennel, cored and chopped
  • 1 small carrot, chopped
  • 1 small stick of celery, chopped
  • 1 bay leaf
  • pinch saffron

For the fish

  • 750g/1lb 10oz white fish (such as haddock, hake, sea bass or halibut)
  • 250g/9oz smoked haddock
  • 200g/7oz salmon
  • 120g/4oz raw prawns

For the parsley sauce

  • 75g/2½oz unsalted butter
  • 75g/2½oz plain flour
  • 150ml/5fl oz full-fat milk
  • large handful parsley, finely chopped
  • 150ml/5fl oz double cream
  • salt and white pepper

To assemble the pie

  • butter, to grease the dish
  • 125g/4½oz leaf spinach
  • 4 hard-boiled eggs
  • 25g/1oz ciabatta crumbs
  • 25g/1oz grated parmesan cheese


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