Cheddar and Mustard Glazed Fish Pie

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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 180â

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