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Who says beige is boring?

Our Market Fish Pie is pie-fect for those long summer evenings where you crave comfort food but still need a dish light enough to enjoy on a gorgeous, warm day. Our mouth wateringly good fish pie is packed to the brim with tasty trout, succulent smoked haddock and delicious crayfish wrapped up in a rich, creamy, savoury sauce and topped off with a
certified crowd pleasing cheddar mash.

If you thought we had scaled back the flavour on this pie you would be mistaken, so get ready for your tastebuds to flutter for flounder with our much heralded Market Fish Pie recipe.

For one of our exquisite Market Fish Pies that feeds four lucky people you will need theĀ following:

400g smoked haddock
100g cooked crayfish tails
200g trout fillet
500ml double cream
50ml white wine
200ml Fish Stock
500g potato, peeled and chopped
1 shallot
Small punch of parsley
100g butter
50g plain flour
Tsp wholegrain mustard

Method:

  1. Poach the smoked haddock and trout fillets in a pan with the 50ml white wine, 200ml fish stock and the 500ml double cream bringing the mix to a slight boil. When you see a couple of bubbles reduce the heat and simmer for around 5 minutes. Thinly slice the shallot and add to the pan. Lift the fish onto the dish to be flaked and set the
    sauce aside.
  2. Make the sauce! Melt 50g butter in a pan and stir in the flour for around a minute on a moderate heat. Continue to stir in the mix of cream and fish stock used to poach the fish and add the tsp of wholegrain mustard stirring as you go, making sure to mix well to get a smooth, creamy sauce. Once mixed well bring to the boil and add your chopped parsley and a pinch of salt and pepper.
  3. Add your cooked crayfish tails to the dish with the trout and smoked haddock and pour over your delicious bechamel sauce you have just made.
  4. Boil 500g of potatoes for 20 minutes, whilst the potatoes are boiling heat your oven to 200C/180c fan/gas mark 6. When the potatoes are done drain, season and mash with the remaining butter and a splash of the double cream and add the cheese.
  5. Top your fish pie with the cheddar mash and bake for 30 minutes.
  6. Serve your fish pie and ENJOY!