On the eleventh day of Christmas my true love gave to me 11 pipers piping, 10 Lords a leaping… and a bountiful of other fine gifts.
Fish pie with leaping Salmon and Maris Piper piped potatoes
We are nearing the conclusion of our mammoth 12 day food journey and as my waistline cannot handle much more of these rich pickings, today I am combining days ten and eleven and present to you – fish pie.
So let me explain the connections between my fish pie and the 12 days of Christmas.
Salmon are often considered the Lords of the sea, leaping around all over the place, having a great time and feature in most fish pie recipes. I must thank a work colleague for inspiring this one as the Lords had me flummoxed for quite a while!
I am not all that fond of salmon as it is very fishy, but to honour this tenuous link to 11 leaping Lords I suffered for my craft and added it with smoked haddock to the fish pie to contrast the flavours.
I topped the pie with 11 Maris Piper piped potato mounds and of course this is the link to the eleventh day and pipers piping, thankfully this attempt at piping was much more successful than with the Viennese whirls because the potatoes were light and creamy.
This was my first time making fish pie and while it tasted nice, the salmon was very overpowering and I am a mild fish girl through and through, so if I make this again would add cod or trout instead.
For those of you who do like salmon this fish pie with Maris Piper piped potatoes is the perfect fish dish for you… now that is a tongue twister for you!
I am also pleased to say this recipe is gluten free.
- 2 smoked haddock fillets
- 2 salmon fillets
- 500 ml of milk
- ½ a leek finely chopped
- Handful of chopped parsley
- 10-12 crushed black peppercorns
- ½ a lemon (juice only)
- 7-8 good sized potatoes (peeled)
- 2 teaspoon salt
- 100 grams of butter
- 1 tablespoon corn flour
- 50 ml cream
- Heat the milk in a large frying pan or wok and add one teaspoon of salt. When the milk is warm, add all of the fish fillets to the pan and poach for 3-4 minutes. In a separate saucepan start boiling the potatoes.
- Using a slotted spoon, remove the fish from the pan and leave to one side; strain the milk into a jug to use for the sauce.
- Add 50 grams of butter to the same pan, when it has melted add half of the black pepper and chopped leeks.
- Fry the leeks until they are soft; add the cornflour and mix through. Now using a whisk gradually start to pour in the poaching milk, stirring regularly while adding the milk a little at a time.
- Squeeze in the lemon juice and chopped parsley and make sure the sauce is well mixed – it should have a creamy texture. If you like garden peas or sweetcorn (I don’t) add a handful to the sauce.
- Cut the fish into smaller chunks and mix into the sauce.
- Preheat the oven to 200 degrees.
- Mash the potatoes and for extra smoothness, push through a potato ricer.
- Season with salt and pepper and add the rest of the butter and cream; ix these through with a fork.
- Pour the fish sauce into a casserole dish and layer the potatoes on top. The sauce to be quite thick to hold the potatoes and not so free flowing.
- Use a fork to score lines across the potato topping or if you are bold enough pipe the Maris Pipers!
- Bake in the oven for 25-30 minutes or until the potatoes are crispy on top and serve with a good old slice of white bread.