Fish Pie with a Leek and Potato Top

• 400gsmoked haddock fillet, skinless
• 400gsalmon fillet, skinless
• 600mlwhole milk
• 2bay leaves
• 2 tbspolive oil
• 3leeks, trimmed, washed and sliced
• 25gbutter
• 40gplain flour
• 2 tspDijon mustard
• 25gparsley, chopped
• 1lemon, zest and juice
• 150gfrozen peas
• fine salt
• black pepper
• 1.2kgfloury potatoes, peeled and cut into chunks
• 100mlwhole milk
• 2 tbspextra virgin olive oil
• 300gfrozen peas, for the side

Method

1. 1Put the potatoes in cold salted water, bring to the boil and cook for 18 to 20 minutes until completely tender. Drain, steam dry for a minute, then mash with the 100ml of milk, the extra virgin olive oil and a good pinch of salt.
2. 2Meanwhile lay the haddock and salmon in a wide pan, pour over the 600ml of milk, add the bay leaves and bring to a gentle simmer. Poach for 4 minutes, then lift the fish out onto a plate; it will finish cooking in the oven. Strain the milk into a jug.
3. 3Heat the oven to 200C fan. Heat the olive oil in the same pan over a medium heat and cook the leeks with a pinch of salt for 8 minutes until soft. Add the butter, let it melt, then stir in the flour and cook for a minute. Gradually whisk in the poaching milk and simmer for 3 to 4 minutes until it thickens to a sauce that coats a spoon.
4. 4Take off the heat and stir in the mustard, parsley, lemon zest and juice and plenty of pepper. Taste for salt; smoked haddock is salty. Flake the fish into big pieces and fold it through the sauce with the 150g of peas, keeping the fish in chunks.
5. 5Spoon into a baking dish about 30cm by 20cm. Spread the mash over the top in rough spoonfuls and drag a fork across it; the ridges are what go crisp.
6. 6Bake for 25 to 30 minutes until the top is golden and the sauce is bubbling at the edges. Cook the 300g of peas for 3 minutes, drain, and serve alongside.

Per serving

kcal

641

protein

39.2g

fibre

11g

carbs

61.1g

fat

27g