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J Sheekey's Fish Pie

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Still the bestseller on the J Sheekey menu, this comforting fish pie from the celebrity hotspot is as famous as some of their clientele. A simple, but creamy and comforting dish, make this A-list favourite yourself at home for a hearty winter supper.

Serves

4

Ingredients

  • 200g cod fillet, or another chunky white fish, skinned and cut into rough 3cm chunks
  • 200g salmon fillet, skinned and cut into rough 3cm chunks
  • 200g smoked haddock fillet, skinned and cut into rough 3cm chunks
  • ½ small bunch flat leaf parsley, chopped

For the sauce:

  • 50g unsalted butter
  • 50g plain flour
  • 125ml white wine
  • 500ml fish stock
  • 90ml double cream
  • 1 tbsp English mustard
  • 1 tsp Worcestershire sauce
  • ½ tsp Anchovy essence
  • ½ lemon juiced
  • Salt
  • Ground white pepper

For the topping:

1kg floury potatoes, peeled, cooked and dry

mashed

50g unsalted butter

50ml milk

20g fresh white breadcrumbs

10g freshly grated parmesan

Method

Step 1: To make the sauce, melt the butter in a heavy-bottomed saucepan over a low heat and gently stir in the flour. Gradually add the wine, stirring well.

Step 2: Slowly add the fish stock (see page 37, but a good quality cube is fine) until you have a silky smooth sauce. Bring to the boil and simmer gently for 15 minutes. To finish, add the cream and briefly bring to the boil again. Stir in mustard, Worcestershire sauce, anchovy essence and lemon juice. (Add more mustard and Worcestershire sauce if you like it spicy.) Check seasoning.

Step 3: Gently fold the fish and parsley into the hot sauce, and pour into a large pie dish, leaving a space of about 3cm from the top of the dish. Leave to cool, so the topping will sit on the sauce when piped.

Step 4: Pre-heat the oven to 190°C / gas mark 5. Mix butter and milk into the mashed potato until soft enough to spread over the fish mixture. Season. Pipe or gently fork to cover the fish. Bake the fish pie for 30 minutes. Sprinkle over the breadcrumbs and cheese, and bake for a further 10 minutes until golden.

Taken from J Sheekey Fish, by Tim Hughes and published by Preface, £25, amazon.co.uk

Image: Howard Sooley

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