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Comforting Fish Pie with Burford Browns & a Rosti Top

A classic fish pie is more than just a comforting winter warmer; it’s a versatile dish that’s adaptable enough to be served up any time of year with any type of fish, from cod to squid. Make sure you remember this easy but unforgettable recipe from Clarence Court – once you try it, you’re bound to depend on time and time again for an easy but delectable dinner.

  • Preparation time:
    20
    min(s)
  • Cooking time:
    70
    min(s)
  • Servings:
    4

What you'll need

  • 6 whole black peppercorns
  • 50g butter plus extra for greasing
  • 1 whole nutmeg
  • 500ml whole milk
  • 3 fresh bay leaves
  • 4 Clarence Court Burford Brown eggs, (2 soft boiled and peeled and 2 yolks)
  • 250g salmon fillet, skinned, pin boned and cut into chunks
  • Olive oil
  • 3 large floury potatoes, peeled
  • 10g fresh chives, chopped
  • 70g grated cheddar cheese
  • 50g fresh leaf spinach
  • 150g cherry tomatoes
  • Salt and pepper
  • 50g frozen peas
  • Half an onion, peeled
  • 250g smoked haddock
  • A good splash Vermouth (optional)
  • 10g fresh flat leaf parsley, leaves picked and chopped
  • 100g peeled, raw prawns
  • 3tbsps plain flour

How to make

  1. Pre-heat the oven to 200 degrees.
  2. Place the milk in a saucepan with the bay leaves, peppercorns, onion, a few gratings of nutmeg and parsley stalks. Place on a low heat and simmer for 5 minutes without boiling the milk then add the smoked haddock and simmer for a further 5 minutes.
  3. Turn off the heat and remove the fish with a slotted spoon and place on a plate. Whilst the fish is still warm remove the skin.
  4. Place the cherry tomatoes in a baking dish, drizzle with a teaspoon olive oil. Season with salt and pepper and toss together. Put the tray of tomatoes in the oven and cook for 20 minutes or until the tomatoes are softened and starting to pop.
  5. Peel and coarsely grate the potatoes, place in a colander and season with 1 teaspoon salt. Toss together and squeeze out the water from the potatoes. Repeat with another 1 teaspoon salt, place the potato in a clean tea towel and squeeze out the remaining moisture.
  6. Place the butter and flour in a medium sized saucepan on a low heat. Stir together until the butter has melted, bubbling and all looking golden. Strain the milk into the pan through a sieve. Keep stirring on a low heat with a spoon and then mix with a whisk until smooth and thickened enough to coat the back of a spoon, add a splash of Vermouth if using. Stir in the cheese, whisk in the egg yolks, season to taste and place to one side.
  7. Place a medium sized frying pan on a medium heat. Add the spinach and splash of water. Stir and allow the spinach to wilt. Turn off the heat, spoon in to the tea towel used for the potato and squeeze out the excess water. Season with salt, pepper and nutmeg and chop.
  8. Take a 20 cm x 30 cm baking dish and lightly grease the inside with softened butter. Stir the spinach into the sauce. Gently fold the fish, prawns, peas, chives and parsley in to the sauce too. Spoon the mixture into the baking dish and top with halved soft boiled eggs. Push them down into the sauce a little.
  9. Toss the grated potato in a little olive oil and arrange the rosti on top. Bake in the oven for 20-25 minutes or until bubbling and the top is crisp and golden. Serve with stir fried savoy cabbage or watercress.

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