The Old Boar - Smoked Haddock Pie

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Smoked Haddock Pie

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Written by Bear

Friday, 15 February 2008

This works for supper or Luncheon, but I think fish is often a good one for the day time. I like to eat this pie whilst sitting outside with a rather well chilled Chablis, and some chatty friends. Like any other fish recipe, however, the fish needs to be really fresh!

The smoked haddock used here should be a better quality undyed variety. But it should not be a heavy smoke.

500g smoked Haddock filet
500g fresh unsmoked Haddock filet
1 medium onion
500ml milk
200 ml Double (heavey) cream
1 tsp french mustard
2 cloves choppedgarlic
2 cloves
2 bay leaves
large handful chopped Parsley
2 tbs plain flour
2 tbs butter
4 tbs grated parmesan
20 Jersey Royal potato
Seasoning

Skin the fish fillets and chop into large lumps. Warm the milk and cream and add the fish, the onion, chopped up roughly, the garlic (crushed) and the bay leaves and cloves. Stick the cloves in a bit of onion to help you find them later!

Poach the fish in this mixture for about ten minutes. Remove the fish and set aside. Set aside the milk and rescue the cloves.

In the empty saucepan, melt the butter on a low heat and stir in the flour. Cook for 1 minute. Add the mustard and slowly stir in the milk till it thickens. Dont add it all at once or you will get lumps. Add the parsley and the cheese and season to taste.

Put the fish in a pie dish and break it up into large flakes. Pour over the thick sauce till the fish is just covered. Stir gently to mix. Set aside to cool.

Boil the Jersey Royal potatoes with the skins on till tender. Drain. Break them up lightly so they are still basically potato shaped but their tops are broken like small baked potatoes.

Add these to cover the fish. Dot with bits of butter, a sprinkling of salt and lots of pepper.

Bake in a medium oven for around 30 minutes.

Serve with peas and chopped mint.