Fish Pie

There’s so many different recipes for fish pie. Mine uses a combination of smoked fish, salmon and prawns which gives the pie lots of flavour and texture. For me, dill is a key ingredient as it goes so well with fish!

Serving Size
4 People

Ingredients

  • 250g smoked haddock, cut into small chunks
  • 120g raw prawns
  • 120g salmon skinless, cut into small chunks
  • 100g leeks, roughly diced
  • Small bunch dill (15g) , finely chopped
  • 500ml milk
  • 30g butter
  • 30g flour
  • 50g mozzarella cheese, grated  
  • Squeeze lemon juice
  • Pinch smoked paprika (optional)

For the potato topping

  • 650g potatoes
  • 30g butter
  • 75ml milk
  • Salt & pepper

Instructions

  1. Peel potatoes, roughly dice then put in a small pot of water, season well with salt and boil until soft (20-25 minutes)
  2. Meanwhile, melt the butter in a large pan and fry the leeks over a medium low heat for 4-5 minutes until softened but not browned
  3. Add the flour and mix well and cook for a minute
  4. Add the milk little by little and stir. Once there’s no clumps, add the rest of the milk and cook for a minute. It’ll thicken up
  5. Add the fish and dill, season with salt and pepper and add the lemon juice then remove from heat
  6. Drain the potatoes and return them the the pot, add the milk and butter and mash until smooth then season to taste with salt and pepper
  7. Transfer the fish mixture to a medium sized baking dish, top with the potato and use a spoon to smooth it over
  8. Sprinkle a little paprika on the potato and top with the grated cheese
  9. Bake in a pre heated oven at 180 degrees (350 fahrenheit) for 20-25 minutes until the cheese and potato are a little crispy
  10. Remove from oven and leave to rest for 10 minutes before serving

NOTES

  1. If you feel the fish pie mixture is too thick, add a little extra milk

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About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.

Get in touch!

hello@ismaeelrazavi.com