Stein’s fish pie
Charlie Stein recommends pairing the pie with a glass of buttery Chardonnay
For the fish filling
Small onion 1 peeled, thickly sliced
Cloves 2
Bay leaves 1
Whole milk 450ml
Double cream 300ml
Cod fillet 450g, skin on
Undyed smoked haddock fillet 225g
Eggs 4
For the sauce
Butter 50g
Plain flour 3 tbsp
Flat-leaf parsley 5 tbsp, chopped
Nutmeg freshly grated
Salt to taste
White pepper to taste
For the mash
Maris Piper or King Edward potatoes 1¼kg, peeled and quartered
Egg yolk 1
Whole milk 150ml
Salt to taste
White pepper to taste
1. For the fish filling: stud two onion slices with the cloves. Place in a large saucepan with the remaining onion, bay leaf, 450ml milk, cream, cod and smoked haddock. Bring to the boil, then reduce to a gentle simmer and cook for 8 minutes.
2. Lift the fish onto a plate and strain the cooking liquor into a jug. Set both aside until the fish is cool enough to handle.
3. Hard-boil the eggs for 8 minutes. Cool under cold running water, peel and cut into chunky slices. Flake the fish into large pieces, discarding the skin and any bones. Arrange in the base of a shallow 1.75-litre ovenproof dish and top with the sliced eggs.
4. For the sauce: melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute. Remove from the heat and gradually whisk in the reserved cooking liquor until smooth. Return to the heat, bring to the boil and simmer gently for 10 minutes. Stir in the parsley, season with nutmeg, salt and white pepper, then pour over the fish. Leave to cool, then chill for 1 hour.
5. For the mash: boil the potatoes for 25–30 minutes until tender. Drain well and return to the pan. Add the remaining butter and egg yolk, then mash until smooth. Beat in enough of the milk to create a soft, spreadable mash. Season with salt and white pepper.
6. Preheat the oven to 180C fan/200C/gas 6.
7. To serve: spoon the mash evenly over the fish filling and rough up the surface with a fork. Bake for 35–40 minutes until piping hot and golden brown.
You will need
For the fish filling
Small onion 1 peeled, thickly sliced
Cloves 2
Bay leaves 1
Whole milk 450ml
Double cream 300ml
Cod fillet 450g, skin on
Undyed smoked haddock fillet 225g
Eggs 4
For the sauce
Butter 50g
Plain flour 3 tbsp
Flat-leaf parsley 5 tbsp, chopped
Nutmeg freshly grated
Salt to taste
White pepper to taste
For the mash
Maris Piper or King Edward potatoes 1¼kg, peeled and quartered
Egg yolk 1
Whole milk 150ml
Salt to taste
White pepper to taste
Method
1. For the fish filling: stud two onion slices with the cloves. Place in a large saucepan with the remaining onion, bay leaf, 450ml milk, cream, cod and smoked haddock. Bring to the boil, then reduce to a gentle simmer and cook for 8 minutes.
2. Lift the fish onto a plate and strain the cooking liquor into a jug. Set both aside until the fish is cool enough to handle.
3. Hard-boil the eggs for 8 minutes. Cool under cold running water, peel and cut into chunky slices. Flake the fish into large pieces, discarding the skin and any bones. Arrange in the base of a shallow 1.75-litre ovenproof dish and top with the sliced eggs.
4. For the sauce: melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute. Remove from the heat and gradually whisk in the reserved cooking liquor until smooth. Return to the heat, bring to the boil and simmer gently for 10 minutes. Stir in the parsley, season with nutmeg, salt and white pepper, then pour over the fish. Leave to cool, then chill for 1 hour.
5. For the mash: boil the potatoes for 25–30 minutes until tender. Drain well and return to the pan. Add the remaining butter and egg yolk, then mash until smooth. Beat in enough of the milk to create a soft, spreadable mash. Season with salt and white pepper.
6. Preheat the oven to 180C fan/200C/gas 6.
7. To serve: spoon the mash evenly over the fish filling and rough up the surface with a fork. Bake for 35–40 minutes until piping hot and golden brown.
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