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The best places to eat, stay, shop and visit in the South West
Mains
Falmouth fish pie recipe
Nick Hodges shares his granny's fish pie recipe
Fish pie recipes are passed down the generations in Cornish seafaring families to help make the most of the fishermen’s haul. And at
The Greenbank Hotel
in Falmouth, executive chef Nick Hodges serves his own granny’s fish pie to guests
www.greenbank-hotel.co.uk
Serves
4
Oven temp
180°c / gas 4
You will need
Butter
125g
Leek
1, finely chopped
Flour
1 tbsp
Milk
550ml
White fish
500g, diced
Salmon
200g, diced
Parsley
30g, chopped
Eggs
4, boiled, peeled and quartered
For the topping
Potatoes
2 kg, peeled and diced
Milk
to taste
Butter
to taste
Cheddar cheese
to top, grated
Method
Preheat the oven to 180°c / gas 4.
For the filling:
melt the butter in a pan, add the leek and sweat off the excess liquid.
Gradually add the flour to the mixture, until it binds with the butter. Slowly add the milk so the mixture becomes liquid.
Remaining on the heat, hand whisk the liquid until the flour has been completely cooked out. Add the diced fish and take off the heat.
Once cooled, add the parsley and eggs then season with salt and pepper. Fill half of the pie dish with this mixture.
For the topping:
put the potatoes in a pot of boiling water and boil until soft.
Mash the potatoes with milk and butter until smooth. Pipe on top of the pie filling and top with grated cheese.
Bake in the oven for 45 minutes or until the mash turns golden brown.
You will need
Butter
125g
Leek
1, finely chopped
Flour
1 tbsp
Milk
550ml
White fish
500g, diced
Salmon
200g, diced
Parsley
30g, chopped
Eggs
4, boiled, peeled and quartered
For the topping
Potatoes
2 kg, peeled and diced
Milk
to taste
Butter
to taste
Cheddar cheese
to top, grated
Method
Preheat the oven to 180°c / gas 4.
For the filling:
melt the butter in a pan, add the leek and sweat off the excess liquid.
Gradually add the flour to the mixture, until it binds with the butter. Slowly add the milk so the mixture becomes liquid.
Remaining on the heat, hand whisk the liquid until the flour has been completely cooked out. Add the diced fish and take off the heat.
Once cooled, add the parsley and eggs then season with salt and pepper. Fill half of the pie dish with this mixture.
For the topping:
put the potatoes in a pot of boiling water and boil until soft.
Mash the potatoes with milk and butter until smooth. Pipe on top of the pie filling and top with grated cheese.
Bake in the oven for 45 minutes or until the mash turns golden brown.
Salmon
Nick Hodges
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Butter
125g
Leek
1, finely chopped
Flour
1 tbsp
Milk
550ml
White fish
500g, diced
Salmon
200g, diced
Parsley
30g, chopped
Eggs
4, boiled, peeled and quartered
For the topping
Potatoes
2 kg, peeled and diced
Milk
to taste
Butter
to taste
Cheddar cheese
to top, grated
Preheat the oven to 180°c / gas 4.
For the filling:
melt the butter in a pan, add the leek and sweat off the excess liquid.
Gradually add the flour to the mixture, until it binds with the butter. Slowly add the milk so the mixture becomes liquid.
Remaining on the heat, hand whisk the liquid until the flour has been completely cooked out. Add the diced fish and take off the heat.
Once cooled, add the parsley and eggs then season with salt and pepper. Fill half of the pie dish with this mixture.
For the topping:
put the potatoes in a pot of boiling water and boil until soft.
Mash the potatoes with milk and butter until smooth. Pipe on top of the pie filling and top with grated cheese.
Bake in the oven for 45 minutes or until the mash turns golden brown.