Umami Recipes
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Poached Fish And Hard Boiled Egg Pie

4 servings

servings

1 hour 15 minutes

total time

Ingredients

400g skinless white fish fillet

400g skinless smoked haddock fillet

600ml semi-skimmed milk

1 small onion, quartered

4 cloves

2 bay leaves

4 eggs

small bunch parsley, leaves only, chopped

100g butter

50g plain flour

pinch freshly grated nutmeg

1kg floury potato, peeled and cut into even-sized chunks

50g cheddar, grated

Directions

Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the semi-skimmed milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.

Hard-boil 4 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley.

Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish.

Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season and mash with the remaining 50g butter and 100ml milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

Nutrition

Serving Size

-

Calories

771

Total Fat

36 g

Saturated Fat

20 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

2.19 mg

Total Carbohydrate

61 g

Dietary Fiber

5 g

Total Sugars

54 g

Protein

55 g

4 servings

servings

1 hour 15 minutes

total time
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