FISH PIE
This is a classic fish pie, made with large chunks of perfectly cooked seafood, a creamy sauce, and full of fresh herbs. Ed Cudlipp, also known as 'Cud Cooks,' created this dish as a stunning centrepiece, perfect for celebrating New Year’s Eve with family and friends, as a great alternative to the usual meat dishes that Christmas has to offer. Featuring tender prawns, salmon, and cod, it’s brought together with a rich sauce and topped with golden, buttery mashed potatoes.
The sauce begins with shallots, leeks, and fennel gently cooked in butter, followed by a smooth roux that is enriched with milk and double cream. Fresh dill, parsley, peas, and a hint of lemon brighten the dish, perfectly complementing the fish. This delicious filling is layered with chunks of prawns, salmon, and cod, then crowned with a piped mashed potato topping infused with nutmeg and egg yolks for richness. Baked until the top is crisp and golden.
Ed uses the Campden Saucepan to prepare the mash, the Campden Casserole Pot to make the pie, and the Professional Knives to precisely prepare the fish and vegetables.
INGREDIENTS (Serves 6):
Red wine jus
16 large raw prawns, peeled and deveined
12 large chunks of cod (approx 500g)
12 large chunks of salmon (approx 500g)
4 banana shallots, finely diced
1 leek, thinly sliced
1 bulb of fennel, finely diced
200g butter
80g plain flour
600ml whole milk
300ml double cream
1 bunch fresh dill, finely chopped
1 bunch fresh parsley, finely chopped
Zest and juice of 1 lemon
150g fresh peas
Salt to taste
Mashed potato topping
1.5kg potatoes, peeled and cubed
200g butter, melted
200ml milk, warmed
3 egg yolks
Pinch of grated nutmeg
Salt to taste
METHOD:
PREPARE THE FILLING
- 1. In the Campden Casserole Pot, melt the butter over medium heat. Gently cook the shallots, leeks, and fennel, cooking until softened but not coloured.
2. Stir in the flour to form a roux and cook for 1-2 minutes. Gradually whisk in the milk, stirring continuously until smooth. Simmer for 5 minutes, then let cool.
3. Stir in the double cream, dill, parsley, lemon zest, and juice. Add the peas and season with salt to taste.
ASSEMBLE THE PIE
Layer the prawns, cod, and salmon chunks evenly in a deep baking dish. Pour the cooled sauce mixture over the fish, ensuring it’s evenly distributed.
PREPARE THE FILLING
- 1. In the Campden Casserole Pot, melt the butter over medium heat. Gently cook the shallots, leeks, and fennel, cooking until softened but not coloured.
2. Stir in the flour to form a roux and cook for 1-2 minutes. Gradually whisk in the milk, stirring continuously until smooth. Simmer for 5 minutes, then let cool.
3. Stir in the double cream, dill, parsley, lemon zest, and juice. Add the peas and season with salt to taste.
ASSEMBLE THE PIE
Layer the prawns, cod, and salmon chunks evenly in a deep baking dish. Pour the cooled sauce mixture over the fish, ensuring it’s evenly distributed.
MAKE THE MASH POTATO TOPPING
1. Boil the potatoes until tender. Drain and pass through a potato ricer. Gradually mix in the melted butter and warmed milk. Stir in the egg yolks and nutmeg, then season with salt.
2. Pipe mashed potato over the fish filling in a dotted pattern, ensuring it completely covers the surface.
BAKE
1. Bake the pie in a preheated oven at 200°C for 30-35 minutes, until the top is golden and crisp, and the filling is bubbling.
2. Let sit for 5 minutes and then serve.
MAKE THE MASH POTATO TOPPING
1. Boil the potatoes until tender. Drain and pass through a potato ricer. Gradually mix in the melted butter and warmed milk. Stir in the egg yolks and nutmeg, then season with salt.
2. Pipe mashed potato over the fish filling in a dotted pattern, ensuring it completely covers the surface.
BAKE
1. Bake the pie in a preheated oven at 200°C for 30-35 minutes, until the top is golden and crisp, and the filling is bubbling.
2. Let sit for 5 minutes and then serve.