Sankey's Fish Pie

Our fish pie at The Old Fishmarket has been a seasional sensation. We asked Steve, our sous chef, to jot down the recipe so you can have a go at home…

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Serves 3 - 4 people

• 1 fillet smoked haddock, pin boned and skinned
• 500g white fish (we use halibut & monkfish, however the choice is yours)
• 100g prawns
• 1 crab
• 1lt milk
• 75g butter
• 75g plain flour
• 3 banana shallots, finely diced.
• 1 fennel, finely diced.
• 1tbsp wholegrain mustard
• 5 sprigs thyme
• 2 bay leaf
• 5 sprigs tarragon
• 1/4 bunch chives
• 1/4 bunch dill picked, save the stalks
• Zest and juice of 1 lemon

Method:

Gently heat the milk in a saucepan add 1 sprig of tarragon, the dill stalks, bay leafs and thyme into the milk.

Add the haddock to the milk. Bring to the boil and remove from heat. Add in the prawns and white fish to part cook.

Sweat the shallots and fennel in a saucepan with the butter. When soft add the flour and cook out for 2-3 minutes. Slowly add the milk that the fish was poached in until you have a smooth bechamel. Add mustard, remaining herbs chopped, lemon juice and zest and salt to taste. Then add all the fish to the mix folding it in rather than beating it. Re-season accordingly.

For the mash:

• 1kg Maris Pipers
• Nutmeg to taste
• 2 egg yolks
• 200g double cream

Boil or steam the potatoes, slowly add WARM cream, beating constantly. Add nutmeg and egg yolks. Season with salt. Then either paste or pipe over the pie mix in aon oven proof dish.