This is the receipe we used
Fish Pie
Chef: Aldo Zilli
Category: Fish
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 35 minutes
INGREDIENTS
? 225g / 8 oz smoked haddock
? 250g / 9 oz cod fillets
? 100g / 3 ½ oz diced raw salmon
? 1 lemon
? 1 tsp black peppercorns
? 1 bay leaf
? 1 lemon thyme sprig
? 150ml / 5 fl oz milk
? 150ml / 5 fl oz water
? 25g / 1 oz unsalted butter
? 25g / 1 oz flour
? 3 tbsp freshly chopped parsley
? 3 hard boiled eggs, roughly chopped
? salt and ground black pepper
? broccoli, to serve
FOR THE MASH
? 450g / 1lb potatoes, peeled and cut into quarters
? milk
? butter
? grated cheese
METHOD
? In a saucepan add the cod fillets, smoked fillets, milk, water, peppercorns, lemon, bay leaf and thyme.
? Bring to the boil, then reduce the heat and cook for a further 8 minutes until the fish is nearly cooked.
? Strain, making sure to reserve the cooking liquid.
? Wait until the fish is cool and then skin and debone, flake into a bowl.
? Melt the butter in a small pan and add the flour, stir continuously and cook for about a minute, add the milk/water mix that the fish was cooked in a bit at a time, stirring (or whisking) all the time to ensure there are no lumps, continue adding until you have made a white sauce. Add the parsley, and season with salt and pepper.
? Meanwhile cook the potatoes until soft and then mash with the butter and milk, season to taste.
? Add the raw salmon to the cooked fish and then add the eggs, and white sauce mix together with a wooden spoon and then transfer to an oven proof dish. Preheat the oven to 200C / 400F.
? Spread the mash over the fish mixture ensuring it is evenly distributed, dot with some butter and sprinkle with grated cheese, cook for about 20-25 minutes until the top is golden brown and the inside bubbling.
? Serve immediately with some broccoli.