The Murrough Posh Fish Pie


Serves 4
This was my Mother’s signature fish dish. We traipsed around the whole island of Ireland with this dish as she entered fish cookery competitions around the country! She used to present the pie in scallop shells and we as kids used to think how posh! Now I think how very 1980s!

20200225 murrough posh fish pie

200g smoked haddock, diced into bite size pieces
200g skinless white fish like haddock, cod or pollack, diced into bite size pieces
150g prawns, shelled
300ml milk
2 bay leaves
4 tbsp plain flour
3 tbsp butter
2 tsp chopped parsley
2 tsp roughly chopped chervil

For the mashed potatoes

4 large potatoes, steamed
30g butter
100ml milk
Pinch of nutmeg

For the mashed sweet potato

1 medium sweet potato, steamed
4 tbsp milk
1 tbsp butter
Salt and pepper
2 disposable piping bags with star nozzles, to decorate

To prepare the filling, brush a medium size gratin dish with melted butter. Preheat the oven to 180°C/fan 160°C/gas 4.

Pour the milk into a medium saucepan over a medium heat with the bay leaves, butter and flour and stir until a thick sauce forms. Season with salt and freshly ground black pepper and add the chopped parsley and chervil.

Add the diced fish and prawns to the sauce and simmer gently until the fish is just cooked. This should take about 5 minutes. Check the seasoning again.

Warm the butter and milk together (use the microwave)

To prepare the potatoes, push the warm potatoes through a ricer and add the warm milk and butter and a little grated nutmeg, salt and pepper. The mashed potatoes should be soft enough to pipe and spoon into a piping bag.

Now mash the sweet potatoes with a spatula and add the milk, butter, salt and pepper. Spoon into another piping bag.

To assemble, spoon the fish into the gratin dish and pipe a line of sweet potato across the gratin dish and then pipe the potato all over.

Place in the oven for about 12 to 15minutes until lightly golden. Serve with a green salad.  

Fine foodCatherine FulvioGood living