Tommy Banks Fish Pie Food

LUXURY FISHCAKES WITH TARTARE VELOUTé

Steps:

• Heat oven to 200C/180C fan/gas 6. Stab the potato a few times and bake for about 1 hr or until soft. Cut the potato in half, scoop out the flesh and mash it, or pass through a ricer, and set aside. Meanwhile, put the fish in a shallow saucepan with the bay and mustard and season with salt and pepper. Pour the milk over, then place on a high heat. Once it's simmering, turn off the heat, cover and leave for 10 mins.
• Put the dry mashed potato in a bowl and add the egg yolk, butter, a grating of nutmeg, lemon zest and juice, the cheddar, crabmeat and spring onions. Combine all the ingredients, then add 1 tbsp of the poaching milk. Taste the potato mix, add seasoning and mix well. Lift the fish out of the milk, pour the milk into a jug and set aside, then flake the fish through the mix, combining carefully to keep big chunks of it. Shape the mixture into six cakes. Put the flour, beaten egg and breadcrumbs in three separate bowls and dip each fishcake in each one, being sure to coat them evenly. Can be prepared up to two days ahead or frozen for one month.
• To make the sauce, heat the butter in a shallow saucepan until sizzling, then stir in the flour to make a sandy paste. Cook on a low heat for 2 mins, then gradually pour in the poaching milk. Add enough to make a silky sauce, then finish with the cream and simmer gently for 10 mins. Stir in some lemon juice, parsley and capers and season. Keep warm.
• To cook the fishcakes, heat the oil in a large, non-stick frying pan and cook for 4-5 mins on each side until dark golden and crisp. If your pan isn't big enough to cook them all at once, keep them warm in a low oven. Place each cake on a plate, pour a generous amount of sauce around the outside and then top the fishcake with a softly poached egg. Serve with a few pea shoots and extra lemon wedges for squeezing over, if you like.

LUXE FISH PIE

Steps:

• Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.
• Meanwhile, make the topping. Put the potatoes in a large saucepan of cold water, bring to the boil, then simmer for 15 mins or until the potatoes are soft but not falling apart. Drain well, return to the pan and mash with the butter, half the cheese and the crème fraîche until smooth. Season to taste and set aside.
• To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few secs, then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach and wine or vermouth, if using, and cook for 2 mins more. Remove from the heat and stir in the dill. Season to taste.
• Heat oven to 200C/180C fan/gas 6. Spoon a third of the sauce into the base of a 3-litre shallow rectangular dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over another third of the sauce, then top with more fish. Continue the layers once more, finishing with sauce.
• Spoon the potato over the fish mixture, starting at the edges. Swirl the potato with the back of a spoon and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for 45 mins or until the potato is golden and the filling is bubbling.