Ingredients Jump to Instructions ↓

  1. 300 g (10 1/2 oz) white haddock fillet

  2. 300 g (10 1/2 oz) undyed smoked haddock fillet

  3. 1 large bay leaf

  4. 500 ml (18 fl oz) skimmed milk Salt and black pepper

  5. 800 g (1 lb 12 oz) floury potatoes, such as King Edwards

  6. 40 g (1 1/2 oz) 70 per cent fat spread

  7. 1-2 tablespoons pesto

  8. 200 g (7 oz) leeks, thinly sliced, or 1 small onion, thinly sliced

  9. 150 ml (5 fl oz) dry cider

  10. 25 g (1 oz) plain white flour

  11. 125 g (4 1/2 oz) cooked, peeled prawns, defrosted if frozen

  12. 2 tablespoons half-fat creme fraiche

  13. 2 tablespoons dried breadcrumbs

  14. 3-4 tomatoes, thinly sliced

Instructions Jump to Ingredients ↑

  1. Place all the haddock in a single layer in a roasting tin or a large frying pan, add the bay leaf, milk and pepper to taste and poach over a medium heat for 6-8 minutes until the flesh turns opaque and flakes easily when tested with a knife.

  2. Meanwhile, peel the potatoes and cut them into chunks.

  3. Put a large saucepan of lightly salted water on to boil. Remove the fish from the tin, and skin and flake the flesh, checking for any bones. Strain the milk into a measuring jug, discard the bay leaf and set the milk aside.

  4. Add the potatoes to the saucepan, bring the water back to the boil and cook the potatoes for 10-15 minutes until they are tender.

  5. Drain the potatoes well, reserving a little of the water, and return them to the pan over a medium heat to dry. Mash well, then beat in 1 tablespoon of the spread, check the seasoning and stir in the pesto to taste. (If the potatoes are a little dry, beat in 1-2 tablespoons of the reserved cooking water.) Set the mash aside. Heat the grill to high.

  6. Melt the remaining spread in a saucepan, add the leeks or onion and cook for 7 minutes, or until softened. Pour in the cider, increase the heat to high and boil until the cider is reduced by half.

  7. Stir in the flour and continue boiling for about 1 minute, then gradually stir in the reserved poaching milk, stirring briskly until the sauce thickens and becomes smooth. Reduce the heat, season to taste and simmer for 3 minutes, stirring occasionally.

  8. Stir in the prawns, crème fraîche and flaked fish and reheat for 2 minutes. Be careful not to let the mixture boil or to break up the fish.

  9. Spoon the fish mixture into a shallow 20 × 30 cm (8 × 12 in) flameproof serving dish. Spread the pesto mash over the top and smooth the surface. Sprinkle on the breadcrumbs and arrange the tomato slices on top.

  10. . Reduce the grill heat to medium and grill the pie until it is crisp, but not burnt, then serve.


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