A Twist on a Traditional Dish!

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Make A Twist on a Traditional Dish!

This fish pie recipe re-imagines the pie as a canapé, perfect for a wintery cocktail or dinner party. Filled with cod and smoked haddock, this is a playful take on a classic seafood dish.  Depending on where you live, you certainly could substitute the cod and haddock for grouper, snapper, triple tail, dolphin....a firm white fleshed fish works best.  The smoky element does add another delicious layer of flavor and complexity, but if you can't find the right smoked fish, you certainly could use smoked salt or even liquid smoke in very minute quantities. This dish can be served as a appetizer as in this recipe, or using larger ramekins, for  dinner.

Smoked Fish Pie with Cheddar Mashed Potato Topping

Serves 8 (small ramekins)

Total time:  2 hours

Ingredients

Fish Pie Filling

12  oz of cod fillet, skinned

12 oz of smoked haddock

1 small onion

1 bay leaf

1 pint of milk

Cheesy Mashed Topping

2 lbs of Yukon potatoes

4 tbsp of butter

8 oz of cheddar, grated

7 fl oz of milk

salt

pepper

White Sauce

2 tbsp of butter

1 oz of plain flour

4 tsp fresh parsley, roughly chopped

salt

pepper

Fish 

Place the fish in a wide pan. Peel and quarter the onion and add along with the bay leaf to the fish. Add the milk.

Bring the milk up to the boil, reduce the heat and simmer for about 6 minutes. Remove the fish from the milk and place it on a plate.

Flake the fish into chunky pieces and divide into 8 individual ramekins. Sieve the milk into a container and set aside to use in the white sauce.

Mashed Cheesy Potatoes

Peel the potatoes and cut into 1 1/4 in chunks, place in a saucepan. Cover with water and add a pinch of salt. Bring the potatoes to the boil and simmer for about 20 minutes on a low heat.

When the potatoes are soft, drain, place the potatoes in a bowl and mash until smooth. Add the 4 tbsp of butter and 4 oz of the grated cheese as you mash.

Place the cold milk into a saucepan and bring to a simmer. Add this milk to the potatoes and beat. Season with salt and pepper. Once done, set the potato topping aside.

White Sauce

Melt the butter in a pan, stir in the flour and cook for 1 minute over a moderate heat. Gradually add all the set-aside fish poaching milk, whisking continuously.

Simmer for 1-2 minutes, stirring, until you have a smooth, slightly thick sauce. Remove the sauce from the heat, season with salt and pepper and add the chopped parsley.

Pour the sauce over the fish in the ramekins. Arrange the mashed potato over the top of the sauce and sprinkle on the remaining grated cheese.

Place in the oven at 350°F and cook for about 30 minutes until bubbling and golden brown on top. Serve immediately.

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