In honour of National Pie Day, which falls on January 23rd every year, we are featuring a pie recipe today. Fish pie is a traditional British dish that usually features haddock; we’ve substituted it for line-caught halibut, which is a more sustainable choice. Although this is a pastry-less pie, it is very tasty nonetheless. Enjoy!
Wright Brothers’ Fish Pie
200g smoked halibut
400g fish cream
250g mashed potatoes (or enough to cover the pie)
20g grated parmesan
For the mash
1kg Maris piper potatoes
1 egg yolk
1 bay leaf
1 garlic clove
The skin from the smoked halibut
A hand full of parsley
Bring the milk, garlic, haddock skin, onion and bay leaf to the boil and leave to infuse for 20 minutes.
Melt the butter in a heavy-bottomed pan, then add the flour and cook until it is light brown and sandy in texture.
Slowly add the milk, beating constantly a bit at a time. Cook for 20 minutes on a low heat.
Finish with mustard and parsley; season to taste.
For the mash
Peel and boil the potatoes in salted water until they are soft enough to fall off a sharp knife, and then pass using a fine sieve or mouli. Fold in the butter, egg yolk and milk season to taste.
To finish the pie
Cover the bottom of a baking dish with the fish cream. On top of that put the salmon and halibut. Cover the fish generously with more fish cream. Top with the mashed potato and grated parmesan. Bake for 20 mins at 200C.
Recipe adapted from The Telegraph.