The Mother of All Fish Pies

Last week I made The Mother of All Fish Pies for #SundayLunch and Tweeted the whole thing. However, may people asked for more in depth details and measurements, so we’re back again today to repeat the process.

It’s no big deal because we bloody love this dish and given that we’re in Glastonbury for Sunday Lunch tomorrow there shall be plenty to go through the week too.

Let’s begin by finely dicing 3 celery stalks, 2 carrots, 1 leek {large}, 3 onions all finely chopped, stir in 2 teaspoons (tspn) garlic paste and vacuum seal before placing it in the fridge overnight. This not only saves time the next day but intensifies the flavours. If you don’t have a vacuum sealer you can simply use the Archimedes Principle and Google will assist with that.

Celery, Leeks, Carrots, Onions and Garlic

Celery, Leeks, Carrots, Onions and Garlic

Don’t forget, at #ParlezPantry I try to give you a visual aid rather than most recipes that simply show a finished product; I hope that helps.

This week I have selected the following fish:

  • 400g King Prawns
  • 240g Salmon
  • 230g Smoked Basa
  • 220g Smoked Haddock
  • 280g Plaice
  • 260g Cod

Cut the fish to appropriate sizes and soak overnight in the fridge in a bottle of fruity white wine; I’m using an #Italian Pinot Grigio.

First rule of #ParlezPantry Wine: Don’t cook with it if you wouldn’t drink it.

Drown The Fish

Drown The Fish

We shall create 2 roux, first approximately 600g to 700g with chopped parsley and chives, 1/2 tspn Coleman’s English Mustard and 2 tspn Béarnaise sauce and leave to chill overnight in the fridge. The 2nd will be from the milk and wine that poaches.

Here’s the optional step for the 2nd roux later on, 2 tspn from the left, 1.5 tspn from the right, I cannot press enough though that if you use a hot sauce do not use one that relies too heavily on vinegar.

Optional But Highly Recommended

Optional But Highly Recommended

Take 10 fresh eggs and hard boil them before removing and placing in iced water. These were laid in the past 2 days by our Bantams.

Ice Bath For The Boiled Eggs

Ice Bath For The Boiled Eggs

Gently poach the fish for approximately 7 minutes then set aside.

Lightly Poach

Lightly Poach

Once the 2nd roux nears perfection I like to add some Old Bay Seasoning (a friend brought this back from Miami years ago but it is readily available in the UK) followed by the celery, carrots onions, leeks and garlic.

Don’t forget, this second roux is simply the wine that soaked the fish, 1/2 pint milk and flour, whisked in, the heat is the cause of it thickening.

Old Bay

Old Bay

Combine the roux with the celery, leeks, onions, carrots and garlic we prepared yesterday that was vacuum sealed overnight.

Add Celery, Leeks, Carrots, Onions And Garlic

Add Celery, Leeks, Carrots, Onions And Garlic

This is where the optional (but recommended) step mentioned above comes in. Add the smoked paprika and hot sauce then stir well.

Optional Step

Optional Step

Chop the chives increasing in size as you progress for different textures.

Chives, Varied Lengths

Chives, Varied Lengths

Add to the sauce and stir well.

Add Chives To The Sauce

Add Chives To The Sauce

Pour the sauce into the baking pan. This pan is 15″ x 12.5″ x 3″, huge, that’s HUGE.

Transfer to Baking Dish

Transfer to Baking Dish

Add the first roux, yes, the one with Béarnaise sauce and Coleman’s English mustard to the sauce.

Add The First Roux

Add The First Roux

Fully incorporate then leave to cool.

Combine The Roux And Sauce

Combine The Roux And Sauce

As she’s cooling add the fish and evenly distribute and get the 12yr old to peel the boiled eggs.

Add The Fish

Add The Fish

Cut the eggs into quarters.

Quarter The Eggs

Quarter The Eggs

Top with roughly chopped parsley.

Roughly Chop Parsley

Roughly Chop Parsley

Further top with roughly chopped coriander (trust me on this), the coriander really brings the eggs alive.

Roughly Chop Coriander

Roughly Chop Coriander

Finally top with wilted spinach, prepare this in advance so it is cool as you unfold the leaves or you’ll be swearing and rushing.

Add Wilted Spinach

Add Wilted Spinach

Add some robust cheddar and the zest of an un-waxed lemon.

Add a Robust Cheddar & Lemon Zest (unwaxed)

Add a Robust Cheddar & Lemon Zest (un-waxed)

Boil 2.5 kg potatoes for the mash and add 3 egg yolks to the mash, this will make the mash fluffier, then top the pan making sure you seal the edges all the way around.

Top With Mash

Top With Mash

Rough it up with a fork so that those peaks will turn a golden brown.

Rough With Fork

Rough With Fork

Add some grated Parmesan cheese and freshly ground black pepper.

Add Grated Parmesan & Black Pepper

Add Grated Parmesan & Black Pepper

Because this pan is so large conventional timings are completely out of the window. However, place towards the bottom of the oven at 200c and set your initial timer for 20 minutes, repeating the process with whichever method you choose, for me it is via Alexa.

Nowhere Near

Nowhere Near

If you keep an eye on your pie you will have precisely what you desire. The mash has fluffed up due to the egg yolks.

And We're Done

And We’re Done

The ultimate key is to ensure that the 2 roux are sufficiently thick otherwise when you cut into the pie the sauce will sift away and you will visibly see the topping lower itself.

Please do try this, it is unlike most other fish pie recipes and is, of course on a much larger scale. If you try I’d love to hear how it went via #ParlezPantry on Twitter to let me know how it went.

Author: Ghyllfoot

Share This Post On