675 g Floury potatoes; such as
-King
; Edwards
Few sprigs of mint
1 300 gram pie haddock fillet;
-skinned and boned
225 ml Milk
Olive oil; for frying
1 Garlic clove
225 g Button mushrooms
225 g Tender young spinach
150 ml Double cream
1 25 grams pie white bread;
-(crusts removed)
25 g Unsalted butter; about
1 115 gram pac smoked salmon
-trimmings
1 Lemon
1 50 grams blo Cheddar
350 g Ripe tomatoes
1 sm Bunc fresh mixed herbs;
-(chervil, chives and
; basil)
Salt and freshly ground
-black pepper
Preheat the oven to 200C/400F/Gas 6 and preheat the grill.
1 Place the potatoes and mint in a large pan of boiling salted water and
cook for 12-15 minutes until completely tender and cooked through.
2 Place the haddock in a small saute pan, season and pour in the milk.
Bring to a simmer and cook for 3-4 minutes until tender and cooked through.
3 Heat a frying pan. Add 2 tbsp olive oil to the heated pan. Crush in the
garlic and cook for 30 seconds, stirring.
4 Slice the mushrooms and then tip into the pan and cook for 3-4 minutes
until tender and cooked through, tossing occasionally. Season to taste.
5 Place the spinach in a steamer set on the potatoes and cook for 3-4
minutes until completely tender and wilted.
6 Pour 85ml/3fl oz cream into the mushroom mixture, stirring until well
combined. Cook for another 2-3 minutes, stirring occasionally, until
reduced and slightly thickened.
7 Place the bread in a blender and blitz to fine breadcrumbs. Stir them
into the mushroom mixture to thicken and remove from the heat. Season to
taste.
8 Pour the mushroom sauce into the bottom of a lightly buttered 1.2litre/3
pint Pyrex dish so you can clearly see the layers. Flake the fish on top in
an even layer and add a layer of spinach.
9 Pour over the remaining cream and then cover with foil. Bake in the oven
for five minutes.
10 Arrange the smoked salmon in a single layer on a plate and squeeze over
the lemon juice. Season with plenty of black pepper and set aside for a few
minutes to marinade.
11 Drain the potatoes and return to the pan. Mash to a puree, allowing the
potatoes to dry out over a low heat. Beat in the butter and 120ml/4fl oz
milk until you have achieved a smooth puree. Season to taste.
12 Remove the pie from the oven and add a layer of smoked salmon on top.
Finish the pie with a layer of the potatoes and run a fork over the top.
13 Grate the Cheddar on top and place under the grill for a few minutes
until bubbling and lightly golden.
14 For the Tomato Coulis: Place the tomatoes in a bowl of boiling water for
15-30 seconds, then remove with a slotted spoon and peel off the skins.
15 Cut the tomatoes into quarters, remove the seeds and finely dice the
flesh.
16 Put in a bowl and season generously. Chop up the mixed herbs and stir
them into the coulis with a pinch of sugar.
17 Remove the pie from the grill and carefully take out a portion of the
fish pie and transfer to a serving plate. Spoon around some of the coulis
and serve at once.
Yields
2 servings