Classic Fish Pie - Chef Recipe by Nelly Robinson

Ingredients

Béchamel sauce:

40 g plain flour
40 g butter
200mL milk
100mL fish stock
350 g cheddar cheese
2 lemons
1 bunch dill
Salt and pepper

Fish:

450 g smoked Murray cod (or any smoked fish)
400 g fresh salmon
6 x 6 prawns

Mash:

1 kg Desiree potatoes
30mL milk
40 g butter
Salt and pepper

Pie:

100 g peas
300 g cheddar cheese
1 leek, sliced
100 g parsley, chopped

Method

Preheat the oven to 190 C.

In a large pot, melt the butter and slowly add flour to make a roux. Cook over a medium-low heat for 2-3 minutes.

In a separate bowl, mix the milk and stock together and then slowly add to the roux and whisk quickly to get rid of any lumps. Continue whisking for a few minutes then add the cheese, zest of two lemons and chopped dill. Season with salt and pepper and cool once the cheese has fully melted.

Dice the fish into 2 cm cubes, de-vein the prawns (keep whole).

Add the diced fish, roux mix, peas and sliced leeks to a large mixing bowl and mix gently ensuring the mix coats all ingredients. Add the mixture to a large baking dish and set aside.

Next, peel and dice the potatoes and add to a pot to soft boil.

Once soft, mash and add the butter, milk and salt (to taste).

Now spread the mixture on top of the fish mix, level the potato with a pallet knife until smooth and make a pattern with a fork, on top of the mash add the grated cheddar cheese and place in the oven for 15-20 minutes till golden brown.

Chop the parsley (very fine).

Once the pie is cooked through and golden brown, add the chopped parsley and serve.

Recipe provided by Nel Restaurant