Fish pie

Name: Fish pie
Yield: 6
Ingredients: 800 g Agria potatoes, peeled and cut into chunks; ½ cup Milk, hot; 25 g Butter; 2 small Fennel bulbs, outer leaves removed and discarded, fronds reserved (Main); 1 Tbsp Olive oil; 150 ml White wine; 275 ml Fish stock; 700 g Fish, I used a mixture of firm white fish fillets and fresh salmon, skinned and boned (Main); 50 g Butter; 3 Tbsp Flour; 100 ml Double cream, or use 2 Tbsp sour cream; 150 g Prawns, green (uncooked) (Main); 4 Tbsp Grated parmesan cheese

for 6 people

Tam West

Kathy Paterson

Food writer and stylist.

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This luxurious pie is good enough for a dinner party. Choose fish that is at its freshest on the day.

Potato topping

800 g	Agria potatoes, peeled and cut into chunks
½ cup	Milk, hot
25 g	Butter

Fennel

2 small	Fennel bulbs, outer leaves removed and discarded, fronds reserved (Main)
1 Tbsp	Olive oil

Fish

150 ml	White wine
275 ml	Fish stock
700 g	Fish, I used a mixture of firm white fish fillets and fresh salmon, skinned and boned (Main)
50 g	Butter
3 Tbsp	Flour
100 ml	Double cream, or use 2 Tbsp sour cream
150 g	Prawns, green (uncooked) (Main)
4 Tbsp	Grated parmesan cheese

Directions

Boil potatoes in lightly salted water until tender. Drain and dry off over the heat then mash or pass through a potato ricer or mouli. Beat in milk and butter. Set aside.
Slice fennel bulbs very thinly (a mandolin is good here), toss in the olive oil and place in a small saucepan. Cook until soft and lightly coloured. Season and set aside.
Preheat the oven to 190C. Well butter a medium-sized ovenproof dish (about 25cm square and 5cm deep), or you could use 6 individual dishes.
Heat wine and fish stock in a wide heavy-based saucepan and place fish in the hot liquid. Poach gently for no more than 2 minutes, it should be undercooked. Remove fish and set aside, pour liquid into a jug.
Using the same saucepan, melt the butter and stir in the flour. Cook roux over medium heat until lightly golden. Add fish liquid and cook until it thickens, it will be a thick sauce. Add the double cream and season with salt and freshly ground black pepper. Chop reserved fennel fronds and stir through
Divide the fish into chunks and gently stir through the sauce with the prawns. Place in the dish and scatter over cooked fennel slices. Spoon over the mashed potato and spread out using a fork or spatula. Sprinkle over the grated parmesan. Place in the oven and bake for 25 minutes until hot and bubbling around the edges. Serve with a simple green salad on side plates.