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Smoked fish pie

Method

  • Preheat oven to 210°C fan forced (230°C normal).
  • Cook the eggs in boiling water for 7-8 mins. Then allow to cool, peel and slice.
  • At the same time, boil the potatoes in plenty of lightly salted, boiling water until tender. Then drain well and put back on heat to dry out a little.
  • Heat 1 cup milk and add to the potatoes with seasonings and 100 gm softened butter. Mash until creamy, cover and set aside.
  • While the potatoes are cooking, gently poach the fish with the peppercorns and bay leaves in 2 cups milk until the fish flakes. Then remove the fish, reserving the milk and, when cool enough to handle, flake in largish chunks, removing any skin and bones as you do so. Strain the cooking liquid and set aside.  
  • To make a roux, very gently melt 3 tbsp butter in a heavy-bottomed pot. Add the flour and cook for a minute or two, continually stirring. Then add the strained milk, all at once, and vigorously whisk until thick. Add the parsley with a little ground pepper and continue whisking, adding a little more cold milk if too thick. Turn off the heat and taste for seasoning.
  • Add fish and sliced eggs to the pot. Gently mix and then transfer to a gratin dish (casserole). Evenly spread out and top with the mashed potato. Then score the top with a fork, sprinkle parmesan over and dot with small knobs of butter. Cook in the oven for about 20-30 mins until golden brown and bubbling.

Ingredients

  • 4 large eggs
  • 1.5 kg potatoes, peeled & cut into chunks
  • sea salt & freshly ground pepper
  • 3+ cups milk
  • butter
  • 3 fillets smoked fish
  • 6 black peppercorns
  • 2 bay leaves
  • 3 tbsp plain flour
  • 1 tbsp chopped fresh parsley
  • freshly grated parmesan (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 lb450 gm