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
- 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.
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.
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