Fish Pie
One of the most quintessential British dishes is 'fish pie', a peculiar mix of fish, sauce, mashed potato and cheese, peculiar as far as the rest of Europe is concerned, where they feel the taste of the fish is overwhelmed by the sauce and cheese. In an episode of Jamie's Italy, Jamie Oliver cooked this for an Italian chef as an example of a classic British fish dish, it didn't go down too well! However, in the UK, this is as good as it gets.
Usually, a mixture of smoked, oily and white fish is used, along with a few prawns or scallops for extra luxury. The sauce can vary from a simple Bechamel, perhaps made with milk infused with peppercorns, bay leaves and mustard powder to an elaborate cheese sauce with cream. Some sort of acidic balancing ingredient is also used to cut across the rich, creamy sauce, maybe capers, gherkins and parsley. Hard boiled eggs are also a favourite topping, sitting underneath the comfort blanket of mashed potato and cheese. One recipe that looked particularly appealing was from Delia Smith's 'Complete Illustrated Cookery Course', which featured puff pastry instead of mash as a sort of fish 'pot pie'.Endless variations could be tried, such as sweet potato topping or cauliflower mash, as I used, or breadcrumbs with Parmesan even. The fish could include a white fish like cod or halibut and a smoked fish like kippers, (smoked haddock) as well as oily fish like mackerel or even sardines. In Cornwall in the South West of England they have a traditional 'Star - gazey' pie, which is a whole fish baked in pastry with the head sticking out 'gazing at the stars'.
This is my recipe for fish pie using what I had available:
1/2 side salmon
6 large, raw prawns
2 large scallops, quartered
4 mushrooms, quartered
2 tbsp capers
1 handful parsley, chopped
1 sachet Hollandaise sauce mix
1/4 cup butter
1/2 cup water
1 cauliflower (or 4 large potatoes)
1/4 cup milk
2 big handfuls cheese, grated
4 tbsp mayonnaise
1/2 cup Parmesan, grated
2 eggs, hard boiled and halved
Make the cauliflower mash first, (if making) by boiling the cauliflower for approx. 20 minutes until soft, draining and allowing to dry for 10 mins (to allow some water to evaporate) and blending in a processor until smooth, adding milk, cheese and mayonnaise and seasoning well. Set aside.
If using potatoes, boil until soft, mash with butter, milk and cheese to desired taste and set aside.
Break the salmon into chunks and place in a baking dish with the prawns and scallops.
Melt 1 tbsp oil and 1/4 cup butter in a frying pan and add the mushrooms, capers and parsley when melted. Keep the heat low and cook for 5 mins until the mushrooms are soft.
Add 1/2 the Hollandaise sauce packet mix and the water. Stir well until thickened and simmer gently for a few minutes.
Spread this mixture over the fish and place the hard boiled eggs in a line across the top.
Blanket everything with the 'mash' and sprinkle the Parmesan over the top.
Bake at 3750C for approx. 20 - 25 minutes until the fish is cooked.
Blast under a hot grill (broiler) for the last 5 - 10 mins to get a nice crispy, golden brown top. (Not seen here! look at top picture!)
My inclusion of a packet mix of Hollandaise sauce will not only have some traditionalist heads shaking for laziness but also for inappropriateness. But, it's all about what you have in your cupboards to cook for a weeknight dinner and also, I can't make a traditional Bechamel sauce right now due to the need for flour, (too many carbs). The carb count in half a pack of Hollandaise sauce is manageable, plus it was really delicious. So there!
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