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Individual fish pies
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445ml whole milk
1 Bart Bouquet Garni
about 900g floury potatoes, peeled and cut into chunks
30g unsalted butter
½ tbsp olive or vegetable oil
400g pack Waitrose & Partners Trimmed Leeks, sliced
30g plain flour
2 tsp English mustard
1 lemon, zest of ½, ½ cut into wedges
2 x 260g packs cod, salmon and smoked haddock
100g watercress, ½ roughly chopped
50g gruyère, grated
cooked peas, to serve
1. Preheat the oven to 190˚C, gas mark 5. Put 400ml milk and the bouquet garni in a small pan, bring to a simmer then cover, take off the heat and leave to infuse. Put the potatoes in a large pan of salted water, bring to the boil then simmer for 15-20 minutes, until tender. Drain, add 10g butter and 3 tbsp milk then mash until smooth; season.
2. Meanwhile, in a large pan, melt the remaining 20g butter with the oil then add the leeks. Season and cook over a low-medium heat for 12-15 minutes, until soft. Stir in the flour and cook for 1 minute, stirring. Gradually add the infused milk, stirring, until all incorporated. Simmer for 2-3 minutes, until thickened, then discard the bouquet garni.
3. Stir in the mustard and lemon zest; season. Put the fish on a plate lined with kitchen paper; pat dry and add to the sauce with the chopped watercress. Tip into 4 x 12.5cm round pie dishes. Top with the potato and spread with a fork. Scatter over the gruyère. Bake on a baking tray for 30-35 minutes, until golden. Serve with peas and the remaining watercress.
This recipe first appeared in Waitrose & Partners Food Comfort Food supplement, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.