Smoked Fish Pie Recipe
From episode 5 (season 1) of The Fabulous Baker Brothers.
Tom’s cheap fish pie is packed with the smoky flavour of kippers, bay leaves, beer and watercress.
1kg Desiree potatoes
2 tbsp grated horseradish from a jar
Zest of 1 lemon
2 tbsp butter
2 large handfuls of watercress
1 egg yolk
800g fish pie mix
1 bay leaf
2 tbsp plain flour
1 kipper (Arbroath Smokies are best)
½ bunch of parsley
Boil the potatoes until soft then drain and allow to steam dry in the colander for a few minutes. Meanwhile heat the milk and butter together. Mash the potatoes until smooth then beat in the hot milk mixture, egg yolk and seasoning. Stir in the horseradish and keep warm.
Now poach your fish. Heat the milk with the peppercorns, lemon zest and bay leaf then add the fish to the warm milk and gently poach for 2-3 minutes until it has lost its raw appearance. Use a slotted spoon to remove the fish and put it in your baking tray. Keep the milk for later.
In another pan heat the butter and when it starts to foam add the flour and mix with a wooden spoon to form a roux. Cook for a couple of minutes then add the beer, stirring all the time as it thickens. Add ladle by ladle of milk until you have a thick smooth sauce. Season with salt and pepper and stir in the watercress and allow to wilt for 30 seconds.
Flake the kipper over the poached fish then sprinkle over the parsley and give it a good mix.
Top the pie with the mashed potato and mark the top with a spoon to give it a nice crunch when baked. Put your pie into a hot oven for 30 minutes until the potato is golden.