Here’s a recipe for a delicious fish pie, perfect for a family supper on Good Friday. This will serve 6 people comfortably.
2.5kg Maris Piper potatoes
A little whole milk and butter
1 bunch dill roughly chopped (some parsley too or chives if you have some)
30g unsalted butter
Sea salt and black pepper
4 leeks thinly chopped
800g smoked haddock
25g plain flour
1 tablespoon Dijon mustard
400g cooked and peeledN orth Sea prawns
200g washed raw spinach
4 eggs hard boiled, peeled and cut into four
In the pie dish you are going to use, place the smoked haddock, some peppercorns, some dill, the peel of one of the lemons, and add the cider. Place into a preheated oven for approximately 10 minutes until the fish is just cooked.
Meanwhile, peel and boil the potatoes. Mash with some warm milk, butter and juice of one lemon.
Remove the fish from the oven, strain off liquid and keep. Flake the fish, in large chunks, into the pie dish (being careful to remove the skin), and set aside.
In a large saucepan melt the 30g of butter and sweat the finely chopped leeks until soft. Add the flour and stir. Still stirring, pour in the reserved liquid from the fish. Simmer for a few minutes and then add the zest of the other lemon, the dill, (and other herbs if you like), some salt and pepper, a pinch of cayenne pepper, the mustard, and the spinach. Stir until it is just wilted. If you want you can now add some cream or creme fraiche to the sauce but I don’t think it really needs it.
Scatter the prawns over the haddock and pour the spinach and sauce over the top. Lay the quartered eggs on top and then finish off by spreading the mashed potatoes over all. Bake in a preheated oven for 30-40 minutes.
Fish pie is pretty much ideal for serving with hot sauce. Some of our favourites at the moment are:
Scorpion Hot Chilli Sauce by Nervous Nigel. Nigel is from Wales.
Susie’s Calypso (or any of Susie’s sauces to be honest). Tricky to find in the UK so stock up if you’re anywhere near Antigua)
Arizona Gunslinger. Again, elusive in the UK but worth getting hold of.
Crystal Louisiana Hot Sauce. Not wildly hot but perfect with something like fish pie in our opinion.
Happy Easter from everyone at Simpkin & Roses!