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Cullen skink pies with tatty-mash tops
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Cullen skink is traditionally a creamy fish soup, but here the fish is enveloped in a rich wine sauce and topped with mash.
900g Waitrose Line-Caught Smoked Icelandic Haddock Fillets
(un-dyed), skinned and cut into chunks
3 fresh bay leaves, broken
100g butter, softened
50g plain flour
100ml dry white wine
15g pack chives, finely chopped
900g floury potatoes, such as Maris Piper, peeled and cut into chunks
1. Preheat the oven to 200°C, gas mark 6. Place the fish in a deep frying pan and pour over 400ml of the milk. Add the bay leaves and season. Cover and cook over a medium heat for 5 minutes. Remove from the heat and leave to cool, still covered. Using a slotted spoon, place the fish on a plate. Discard the bay leaves and reserve the milk.
2. In a small pan, melt half the butter and stir in the flour. Cook for 1 minute. Gradually blend in the reserved milk and the wine. Bring to the boil, stirring until thickened. Remove the pan from the heat.
3. Gently fold the reserved fish into the sauce. Add the chives and seasoning to taste. Divide the mixture between 6 x 300ml ovenproof dishes (or a 2 litre ovenproof dish).
4. Bring the potatoes to the boil in a large pan over a high heat and cook for 12-15 minutes until tender. Drain well and return to the pan. Mash with the remaining butter and milk, until smooth. Season to taste. Spoon over each dish. Bake in the oven for 20 minutes, or until golden.
SUPPER CLUB TIP
Keep the cooled, uncooked pies in the fridge, then take to the party and bake for 30 minutes or until golden and piping hot.
Typical values per serving: