Umami
Umami

FISH PIE WITH THE ULTIMATE MASH

SERVES 4-6

servings

PREP 20 MINUTES COOK 40

active time

-

total time

Ingredients

FOR THE MASH

450g (1lb) floury potatoes, peeled and quartered

450g (1lb) celeriac, peeled and cut into chunks

3 tbsp milk

50g (1¾oz) unsalted butter zest and juice of ½ lemon

2 shallots, finely chopped

250ml (9fl oz) white wine

250ml (9fl oz) double cream

250g (9oz) salmon fillet, skinned and cut into cubes 250g (9oz) un-dyed smoked mackerel, skinned and cut into cubes

250g (9oz) raw, peeled tiger prawns

1 tbsp wholegrain mustard

1 tbsp finely chopped flat-leaf parsley

1 tbsp finely chopped tarragon sea salt and freshly ground black pepper

olive oil for drizzling

Directions

7 Preheat the oven to 200°C (400°F/Gas 6). To make the mash, cook the potatoes and celeriac in a pan of boiling salted water for about 15 minutes, until soft. Drain and mash thoroughly with the milk, butter, and lemon zest and juice.

Season to taste. Pass through a sieve and set aside.

Meanwhile, put the shallots and wine in a large saucepan and bring to the boil, then simmer until the wine has reduced by half. Add the cream and continue to simmer until the sauce coats the back of a spoon.

* Add the salmon and mackerel to the saucepan, along with the prawns. Stir in the mustard, parsley, and tarragon, season with a pinch of salt and pepper, and cook, stirring regularly, for about 5 minutes.

Pour the mixture into an ovenproof dish. Spoon the mash into a piping bag fitted with a round nozzle and pipe neat rounds of mash across the surface of the pie. Drizzle with olive oil, and bake in the oven for 15-20 minutes, until the fish is cooked through and the topping is crisp and golden.

SERVES 4-6

servings

PREP 20 MINUTES COOK 40

active time

-

total time
Start Cooking