Cheddar and Mustard Glazed Fish Pie
feeds 8
In the current climate there are still some shortages in supermarkets and supply can be patchy. However, so far, fish has been in good supply. Particularly from the freezer sections. The fish I have used for this recipe was all purchased from my local supermarket. For me, smoked haddock or cod, fresh Salmon, and a fresh white fish such as Cod, Haddock or Hake are key fish pie ingredients. Beyond that king prawns, kiln roasted salmon, smoked mackerel, mussels, or scallops are all great additions. Depending of course on your budget and availability. I made this recipe from what they had in store on the day. Flexibility is crucial as shopping lists are currently “live” documents.
Let’s start with the sauce…
2 diced onions
2 sliced and washed leeks
2 cloves of garlic, minced
1 pinch of saffron
2 sprigs of thyme, picked
1 glass of white wine
1 tin of sweetcorn, drained
600mls double cream
Salt and pepper
20g butter
Method:
In a medium sized pan melt the butter and when foaming add the leeks, onions, thyme and garlic.
Sweat these off for 2 minutes.
Add the wine, sweetcorn and saffron and reduce the liquid by half on a high heat.
Pour in all but 2cm of the double cream and bring to the boil. It will thicken almost immediately.
Turn off the heat, season and set aside.
For added texture and flavour I like to dot the top my pie with these little confit new potatoes…
500g new potatoes
50g salted butter, diced
1 splash rapeseed oil
1 large pinch Maldon salt
3 sprigs thyme
Method:
Preheat the oven to 180⁰C. we will be using the oven on the same settings throughout the recipe. Slice the potatoes in half lengthways and place in a saucepan. Cover with cold water and season with salt.
Bring the pan to the boil and simmer for one minute. Strain the potatoes through a colander and place into a mixing bowl. Add a splash of rapeseed oil and season with the Maldon salt.
Place an oven safe heavy bottomed frying pan on the stove on a high heat. Add the potatoes cut side down and allow to colour. Add the thyme and the butter and transfer to the oven for 10 minutes until softened and well coloured. Set aside and allow to cool in the butter.