Fish and Chip Pie
With a lovely creamy tartare flavoured sauce, chunks of flaky haddock and topped with golden chips...delicious!
Ingredients
- 3 eggs at room temperature
- 50 g (1.8 oz) butter plus an extra knob for the peas
- 2 rapeseed oil plus a drizzle for the chips
- 2 onions chopped
- 50g g (1.8 oz) plain flour
- 600 ml (2 ½ cups) milk
- a small bunch of flat leaf parsley chopped
- 6 small cornichons about 2 tbsp, rinsed and finely chopped
- 1 tbsp capers rinsed and finely chopped
- 1 lemon zested and juiced
- salt and freshly ground black pepper
- 600 g (1.3 lb) skinless boneless haddock cut into chunks
- 200 g (7.1 oz) frozen peas or petit pois
For the chips:
- 800 g (1.8 lb) floury potatoes such as Maris Piper, peeled and cut into chips
- salt and freshly ground black pepper
- 1 tbsp malt vinegar
Instructions
- Heat the oven to 200C/180C fan/gas 6. Boil the eggs for 7 minutes, then plunge straight into cold water and set aside to cool.
- Meanwhile, melt the butter over a medium heat in a large saucepan and add the oil and onions. Cook for 5 minutes or until soft. Add the flour and stir for 1 minute to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.
- Put the chips in a pan of cold water. Bring to a simmer, cook for 2 minutes, then drain – the potatoes should still hold their shape. Leave to steam dry for 5 minutes.
- Spread half the sauce over the base of a large shallow casserole dish. Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter the chips onto a baking tray or into a roasting tin and spread out evenly. Bake the pie and the chips (turning them 2or 3 times) in the oven – the pie may need to be covered with tin foil if it starts getting brown after halfway through cooking. Remove the pie after 40 minutes. The chips may need another 5 minutes until golden. Top the pie with the chips.
- When the pie and chips are almost finished cooking, cook the peas in a pan of boiling water for 2 to 3 minutes, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.
Notes
- This fish and chip pie recipe is easily adapted if you’re cooking for less or more people - the photos are half the recipe for the 2 of us, in an 18cm round dish.
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Nutrition
Calories: 521kcal | Carbohydrates: 56g | Protein: 35g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 213mg | Sodium: 1027mg | Potassium: 1532mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2041IU | Vitamin C: 74mg | Calcium: 249mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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