Recipe: Fish pie

This delicious recipe makes a classic comfort food for cold winter nights.

Serves 4-6

2 (about 400g) salmon fillets
2 (about 400g) blue-eye trevalla fillets*
1 brown onion, coarsely chopped
1 dried bay leaf
3 cups (750ml) milk
100g butter
¼ cup (40g) plain flour
½ cup (125ml) thin cream
200g small cooked prawns
200g scallops
1 tbs finely chopped chives
1 tbs finely chopped dill
4 (about 800g) coliban potatoes, peeled, coarsely chopped

1. Preheat oven to 180°C. Place salmon and trevalla in a large frying pan. Add the onion, bay leaf and pour over 21/2 cups (625ml) of the milk. Place over high heat and bring to a simmer. Reduce heat to low and cook for 5 minutes or until fish is just cooked through. Remove from heat. Use a fish slice or slotted spoon to transfer fish to a plate. Set aside to cool slightly. Flake fish into large pieces and place in a large bowl.
2. Strain milk mixture through a fine sieve into a jug. Discard solids. Melt half the butter in a medium saucepan until foaming. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add the reserved milk mixture, while constantly stirring. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Add half the cream and season to taste with salt and pepper. Add the prawns and scallops to the salmon and pour over sauce. Add the chives and dill and gently toss until just combined. Pour into a 6-cup (1.5L) capacity ovenproof dish.
3. Meanwhile, cook the potatoes in a large pan of boiling salted water for 15 minutes or until tender. Drain well and return to pan with remaining butter, milk and cream. Use a potato masher or fork to mash until smooth. Spoon potato mixture over the fish mixture.
4. Bake in preheated oven for 20 minutes or until golden brown and heated through. Serve immediately.

* Use ocean trout, king fish or bream as an alternative to blue-eye trevalla.

 

À la parmentier
In the 18th century, French pharmacist Antoine Parmentier was convinced of the potato’s great nutritional value and helped popularise it. As a consequence, when the word ‘parmentier’ appears on a menu, the meal is likely to include potatoes.

 

Recipes & food preparation: Sarah Hobbs. Photography: Ben Dearnley. Styling: David Morgan.