Dominic Chapman's Fish Pie Recipe
Our friend the fabulously talented Chef Dominic Chapman has shared his top Fish Pie recipe with the team and we could'nt resist sharing it with all of our lovely Truly family!
Easy to make and packed with flavor, this recipe will have you making It on repeat.
Fish Pie Ingredients
500mls White Wine
2 Heads Of Garlic
10 Bay Leaves
2 Litres Milk
6 Smoked Haddock Fillets
1 Side Of Scottish Salmon
- Gently poach the Haddock in milk with 1 head of garlic, 5g thyme and 3 bay leaves.
- Once cooked allow to cool then flake haddock into large pieces removing all skin and bones. Reserve milk for sauce.
- Remove skin and pin bone the salmon. Place the salmon in a deep tray with 3 sliced shallots, 300mls white wine, 5g thyme and 3 bay leaves.
- Cover the salmon with tin foil and place in a hot oven for 15 minutes or until just cooked. Allow to cool before the fish is flaked into decent size pieces. Discard the shallots and cooking liquor from the salmon.
- Steam mussels with the remaining white wine, shallots, thyme and bay.
- Once the mussels are cooked, reserve stock for sauce, and then refresh mussels in iced water. Remove from the shells
200g Unsalted Butter
200g Plain Flour
200mls Hot Mussel Stock
800mls Smoked Haddock Milk
75mls Double Cream
1 Table Spoon Grain Mustard
1t Spoon Parsley, Tarragon, And Chervil
Salt And Pepper
- Melt butter and add flour, cook flour out for 2 minutes then slowly add hot liquid.
- Stir continuously until a smooth sauce consistency is achieved.
- Pass through a fine sieve.
- Finish with mustard, herbs and seasoning.
Mash potato (Plain Mash passed through a drum sieve then finished with butter and an egg yolk)
Eggs cooked for 8 minutes
Prepare mash potato in the normal way just finish with less milk and butter.
Cook peas in a little butter then allow draining on kitchen paper then squeezing out excess liquid.
Sweat onions in butter for a couple of hours or until melted and soft. Once the onions have melted drain off the excess butter.
Grate parmesan and keep to one side. Also have breadcrumbs kept to one side.
To Serve: Neatly arrange the onions in the bottom of a pie dish and flake over the salmon and haddock, add the mussels and peas. Spoon the sauce over all of the fish, and then place quarter an egg in the middle. Pipe the warm mash potato on top and brush with egg glaze. Sprinkle with grated parmesan and breadcrumbs. Bake in the oven until hot and the bread crumbs golden and crisp.
If you try this or any of our tasty recipes, make sure to tag us in any photos on Instagram as we would love to see how you get on.