Friday, 28 January 2011

Fish Pie with Peas

  • Ingredients

  • 2 shallots, finely chopped
  • 800 g skinless fillets of haddock and salmon
  • 1 large glass white wine
  • 1 lemon juice only
  • 75 g butter, diced
  • Salt and freshly milled black pepper
  • 150 g garden peas (frozen)
  • 225 ml double cream
  • 1 heaped tbsp wholegrain mustard
  • 2 tbsp finely chopped parsley
  • 1 kg mashed potatoes

  • Preheat the oven to 180C/Gas 4.
  • Place the shallots in the bottom of a large saucepan and lay the fish on top in an even layer. Pour in the wine add the lemon juice add the butter and season with salt and pepper. Cover with a lid and simmer on a low heat for 15–20 minutes or until the fish is cooked.

  • Cook and drain the peas.

  • Once cooked and using a slotted spoon, carefully transfer the fish from the saucepan (leaving the shallots and cooking liquid in the pan) to an oven proof dish.

  • Add the cream to the shallots and cooking liquid in the pan and continue to simmer, with the lid off, for 10–15 minutes or until the sauce is reduced and thick enough to coat the back of a spoon. Stir in the mustard, peas and parsley and check the seasoning.

  • Pour the sauce over the fish in the dish and spoon over the mashed potato, spreading with the back of a spoon.

  • Bake in the oven for about 30 minutes until golden on top. 

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