This is a seasonal take on the classic fish pie! Celeriac is at its best right now and makes a lovely alternative to mashed potato. For me, fish pie has to have cod, smoked haddock, and prawns in it to taste really special. I’ve used seasonal leeks, combined with dill and parsley to add comforting flavours to the creamy sauce of the pie. As kale is also seasonal right now I hope you will enjoy this as the perfect nutritious accompaniment to your pie.
Image: Nicola Wilkinson
3 smoked haddock fillets
3 cod fillets
2 big handfuls of king prawns
400ml of your preferred milk (I used coconut milk)
1 bay leaf
1 tablespoon finely chopped dill
1 tablespoon finely chopped parsley
1-2 tablespoons cornflour
1 large handful of spinach leaves
2 leeks (chopped)
8 mushrooms (cut in to quarters)
Salt and pepper
1 tablespoon olive oil
1 celeriac (peeled and chopped in to chunks)
1 white potato (peeled and chopped in to chunks)
1 tablespoon of truffle infused olive oil
4 generous handfuls of Kale leaves (stems discarded)
Wedges of lemon
Place the celeriac and potato into a large pan of boiling water and cook for about 10-15 minutes or until soft. Drain and return to the pan. Add 1 tablespoon of truffle oil and a good grind of salt. Mash till soft and set aside.
Add the cod, haddock and milk to a thick-based pan, and heat until the milk comes to a gentle boil. Immediately turn the heat down to a very gentle simmer and place the lid on the pan. It should only take about 5 minutes for the fish to poach. Once done, remove the fish from the pan and put aside for later.
Pour the milk from the pan into a jug and set this aside too. Rinse the pan, and return it to the heat. Add a drizzle of olive oil and sauté the leeks, mushrooms and spinach till soft. Turn the heat down and add your milk (from earlier) to the pan. Stir and add the dill, parsley and bay leaf. Season with salt and pepper and simmer for 5 minutes. Meanwhile, mix your cornflour with a little water to form a paste which resembles the consistency of double cream. Add the cornflour paste to the lightly simmering milk mixture, stirring continuously for a couple of minutes until it thickens.
Break the fish into large chunks and place in your pie dish (either one large pie dish or 4 individual smaller dishes) along with the prawns. Pour the sauce over the top of the fish and prawns (remember to remove the bay leaf). Next carefully add the mash on top, one spoonful at a time, until it completely covers the fish. Use a fork to add texture to the top of the pie. Finally, brush the top of the pie with a little truffle oil.
Place in a preheated oven (180 Degrees Celsius) and cook for about 25 minutes. After 25 minutes in the oven, place the pie beneath the grill for 5-10 minutes to brown the top.
Whilst grilling, steam or boil your kale for a few minutes till cooked, then drain and season with a little salt and a squeeze of lemon juice.