Fish Pie with Caramelised Shallots

Why not try something new this Good Friday? While keeping in the tradition of eating fish, this fish pie with caramelised shallots is a comforting classic with a delicious difference.

We’ve upgraded a classic fish pie with the addition of caramelised round shallots, which add a wonderful sweetness.

Serves: 6

Preparation Time: 15 minutes

Cooking Time: 1 hour

Ingredients:

For the topping

1.5 kg floury potatoes such as Maris Piper

Extra virgin olive oil

Splash of milk

75g Cheddar cheese

Salt and pepper, to taste

For the filling

50 g unsalted butter, plus a little extra for frying

50 g plain flour

2 fresh bay leaves

350 ml quality fish stock

350 ml semi-skimmed milk

1 heaped teaspoon English mustard

50 g Cheddar cheese

½ a lemon

A few sprigs of fresh flat-leaf parsley

Salt and pepper, to taste

200 g skinless, boneless haddock or cod; 150g skinless boneless salmon and 150g skinless, boneless, undyed smoked haddock OR 600g fish pie mix

200g large raw prawns

200g round shallots, peeled and halved

1 tbsp olive oil

200 g baby spinach

What to do:

1. Preheat the oven to 200°C.
2. Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender.
3. Meanwhile, make the sauce. Melt the butter in a saucepan over a low heat and stir in the flour. Add the bay leaves. Then gradually add the stock and the milk, stirring after every addition until the sauce is smooth and silky. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened.
4. Drain the potatoes well and leave to air dry.
5. Stir the mustard into the sauce, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley, then keep stirring until the cheese is melted. Season with a little salt and black pepper, then remove from the heat.
6. Check that there aren’t any stray bones lurking in the fish fillets, then slice into 2.5cm chunks and spread them evenly over the base of a 25cm x 30cm baking dish alongside the prawns.
7. Fry the shallots in a little butter until golden, then add the spinach to wilt. Add to the dish on top of the fish.
8. Remove the bay leaves, then pour over the white sauce and allow to cool slightly.
9. Mash the potatoes with a little extra virgin olive oil, a splash of milk, 50g of the cheddar cheese and seasoning. Spoon over the pie and scuff up the surface with a fork.
10. Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden.

Recipe by: ukshallot.com