Salmon and smoked haddock are perfect partners in this creamy, cheesy fish dish - freeze ahead and thaw for a make-ahead dinner party main
- 500g thick white fish fillets, such as cod or haddock, unskinned
- 500g thick salmon fillet, unskinned
- 300g smoked haddock (preferably undyed)
- 700ml full fat or semi- skimmed milk
- 1 medium onion, cut into thin wedges
- 2 bay leaves
- 75g butter
- 75g plain flour
- 140g young spinach leaves
- 3 tbsp white wine or vermouth (optional)
- ½ small pack dill, roughly chopped
- 1½ kg potatoes (ideally Maris Piper), cut into even-sized pieces
- 50g butter
- 100g mature cheddar, coarsely grated
- 300ml tub half-fat crème fraîche
MethodAdd the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused milk, then tip the fish into a bowl. Set aside.
- 500ml vegetable or fish stock
- 500g skinless salmon fillets
- 500g skinless pollock fillets
- 300g raw or cooked prawns (see tip)
- 175g frozen peas, defrosted
- small bunch dill, chopped
- 200g green beans, chopped
- 300ml /½ pt white wine
- 200ml double cream
- 1 heaped tbsp cornflour
- 1½ kg new potatoes, larger ones halved
- 3 tbsp olive oil
- small bunch spring onions, chopped
- 140g cheddar, grated
- 1 bunch chives, chopped
- Heat the stock in a small pan and add the salmon and pollock. Simmer gently for 5 mins, then turn off the heat and leave to sit for 5 mins more. Remove the fish, keeping the stock, and flake into large chunks, removing bones as you go. Spread onto the base of 1 large or 2 smaller overnproof dishes with the prawns, peas, dill and green beans.
- Pour the wine, reserved stock and cream into a pan and simmer to reduce a little. Mix the cornflour to a paste with 1 tbsp of the sauce and whisk back into the sauce, simmering until thickened. Pour over the fish and veg and leave to cool a little while you make the topping.
- Boil the potatoes in salted water until tender, about 10-15 mins. Drain and steam-dry for a few mins, then return to the pan with the olive oil, spring onions and half the cheese and chives. Season, crush lightly with a fork or potato masher, then spoon over the fish. Sprinkle on the remaining cheese and chives.
- To eat straight away, heat oven to 220C/200C fan/gas 7. Cook for 25-30 mins until the topping is golden and filling bubbling. To freeze, allow pies to cool completely, then wrap well and freeze. Defrost fully overnight and cook as above, just adding 10 mins to the cooking time. Or cook from frozen: cover with foil and cook at 180C/160C fan/gas 4 for 1 hr 45 mins, then remove foil and turn up to 220C/200C fan/gas 7 for 45 mins more, ensuring it is piping hot before serving.
- 500g floury potato, cut into chunks
- 1 medium swede (weighing about 600g/1lb 5oz), cut into chunks
- 200g tub low-fat soft cheese with garlic and herbs
- 150ml vegetable stock
- 4 tsp cornflour, blended with 2 tbsp cold water
- 650g skinless, boneless cod, cut into large chunks
- 100g cooked peeled prawn
- 1 tsp chopped fresh parsley
- Cook the potatoes and swede in boiling water until tender (about 20 minutes).
- Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
- Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
- Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.
- 5 tbsp olive oil
- 2 sticks celery, chopped
- 1 garlic clove, sliced
- 200g pack cherry tomatoes, stems removed and halved if large
- 1 tbsp tomato purée
- 300g skinless boneless white fish fillets, cut into chunks
- 100ml vegetable stock or white wine
- 100g cooked prawns
- 2 sprigs tarragon, chopped
- 750g potatoes, peeled and quartered
- 2 spring onions, chopped
- Heat 1 tbsp olive oil in a non-stick frying pan and tip in the celery and garlic. Cook over a high heat for 2 mins or until softened, then add in the tomatoes. Cook for another 3 mins until starting to burst. Stir in the tomato purée and fish, then pour over the stock or wine. Turn down the heat, simmer for 3 mins, then tip in the prawns and cook for a further 2 mins until the prawns are heated through and the fish flakes easily. Stir through the tarragon and spoon the mixture into a medium-sized oval pie dish.
- Meanwhile, cook the potatoes in salted boiling water for 15 mins until softened. Drain and mash together with the remaining olive oil, 3 tbsp water and the spring onions. Spoon over the fish mixture and smooth all over to cover. Run a fork over the surface to create swirls, then cook under a hot grill for 10 mins until the topping is lightly browned.