This evening we enjoyed a tasty fish pie. I used two large fillets of haddock and a few scallops. Skin the haddock fillets ( lay them skin down and hold the tail end then run a large, sharp knife under the flesh and slide it down through the fillet to separate the flesh from the skin.) It is easier than it sounds. Cut into large chunks and place in an ovenproof shallow dish along with the scallops. Season with salt and freshly ground black pepper and sprinkle with chopped parsley. Take a jar of Maille Hollandaise sauce and tip into a bowl, squeeze over some lemon juice and add some double cream or milk. Beat together lightly and pour over the fish. Meanwhile, cook some potatoes and mash well, adding a good knob of butter. Put this on top of the fish mixture and rough up with a fork. Sprinkle some grated Cheddar cheese on the top. Bake in a pre-heated oven at 160C for thirty to forty minutes until the pie is bubbling and the top is golden brown. Serve with green beans or broccoli.
I often use smoked fish in my pies - thick pieces of smoked salmon and smoked haddock. This along with some white fish gives a delicious flavour.
The fish pie can be prepared ahead of time and placed in the fridge, covered lightly with foil, until ready to cook. If you wish to do this ensure that the potato is cold before placing on top of the fish.
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