Smoked Haddock & Leek Pie
Serves 4 – 6INGREDIENTS:
1 kg smoked haddock
2 leeks washed and finely diced
50 grms of flour
50 grms of butter and a tblsp butter extra to sweat the leeks
500 mls of milk
1 bay leaf
1 lemon
2 kg. potatoes cooked and mashed
Egg wash: 1 whole egg whisked with 3 tblsp milk or water
TO GARNISH:
Fresh dill or chives
METHOD:
Poach the smoked haddock gently in a pan over a moderate heat.
Strain the milk and leave to one side.
Flake the smoked haddock into an oven-proof dish.
Sweat the leeks in the tblsp of butter and place on top of the haddock
Preheat the oven to 225oC/400oF/gas mark 7
In a separate saucepan melt the butter over a low heat and add the flour all at once.
Stir well with a wooden spoon until all the flour is incorporated into the butter.
Add the strained milk and stir until blended.
This will take a few minutes and you may need to use a whisk to make sure there are no lumps.
Season with salt and white pepper.
Pour over the fish and leeks and finish with mashed potato.
Brush the mashed potato with a little of the egg wash and place in the hot oven for 10 – 15 minutes until the potato is browned on top.
Garnish with fresh dill or chives and serve immediately.
< Back
