Head Chef Dan Grimshaw from the Kings Arms Hotel has recommended his West Coast “Marra-ner” Fish Pie, as his recipe of the month. This dish has been extremely popular with our customers and we wanted to share the recipe with you, so you can have ago at making it yourself.
West Coast “Marra-ner” Fish Pie
Preparation time – 60 minutes
- 200g skinless cod fillet
- 200g skinless salmon fillet
- 400g skinless smoked haddock fillet
- 600ml full-fat milk
- 1 large onion
- small bunch parsley, leaves only, chopped
- 100g butter
- 50g plain flour
- 1kg floury potato, peeled and cut into even-sized chunks
- 50g cheddar, grated
- ½ bunch spring onions chopped
- Season the fish with salt and pepper, then poach in a pan with 500ml of the milk
- Finely chop the onions and add to the milk. Bring the milk just to the boil – when you see a few small bubbles reduce the heat and simmer for 8 minutes.
- Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in a baking dish and scatter over chopped spring onions and parsley.
- To make the sauce; melt half of the butter in a pan, stir in the flour and cook for 1 minute over a moderate heat.
- Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 minutes, stirring continually, until it coats the back of a spoon.
- Remove from the heat, season with salt, pepper, then pour over the fish.
- Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 20 minutes. Drain, season and mash with the remaining butter and milk and use to top the pie.
- Fill a piping bag with the mash starting at the edge of the dish and working your way in – make little 1 inch peaks until the top is covered. Sprinkle with cheese, then bake for 20 minutes.