James Martin Fish Pie Food

EASY FISH PIE

Steps:

• Cook the potatoes in boiling salted water until soft.
• Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side.
• For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes.
• Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown.
• In another pan, bring the milk to the boil. Pour this into the "roux" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes.
• While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.
• Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice.
• Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes.
• Bake for 35-40 minutes, until the top is crisp and brown. Serve at once.

SUSTAINABLE FISH PIE

Steps:

• Put the milk, onion, cloves, bay leaves and peppercorns in a medium-sized pan, then slowly bring to the boil. Carefully add the fish into the hot milk, reduce the heat and poach for 6-8 mins, adding the prawns for the final 3 mins. Using a slotted spoon, lift the fish into a mediumsized ovenproof dish, strain the milk and set aside.
• Melt the butter in a saucepan, then add the flour and cook, stirring constantly, for 1 min. Gradually stir in the milk on a low heat so that it's fully incorporated into the sauce, then gently simmer for 5-10 mins until thickened. Finally, add the parsley, a pinch of nutmeg and some seasoning. Pour the sauce over the fish, then set aside.
• To make the mash, boil the potatoes until cooked, then drain well. Place the pan over the heat again, add the milk and butter, and mash until smooth. Season with salt, pepper and nutmeg.
• Heat oven to 200C/180C fan/gas 6. Spoon the mash onto the fish mixture, spread out evenly, then rough up slightly with a spoon or a fork. Dot the pie with butter, then place in the oven for 35-40 mins until piping hot and golden on top. If you want it to be extra crisp on top, flash the pie under a hot grill at the end to get it nice and brown.