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…
Serves 3 - 4 people
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:
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.