This Morning's Fish Pie

This Morning's Fish Pie

After This Morning's Hub presenter Stephen Mulhern revealed that he has never tasted the delights of a fish pie, Phil Vickery has come to the rescue and is rustling up a recipe just for him.

Ingredients:250g haddock fillet200g salmon fillet1 pint milk, 4% fat1 x 10g fish stock cube5 tbsp olive oil1 medium onion chopped finely1 tsp ground cumin4 - 5 tbsp plain flour100g sweetcorn, well drained100g cooked peas2 medium hard boiled eggs, chopped4 tbsp roughly chopped parsleyCHAR(13) + CHAR(10)For the topping:600g cooked and warm mashed potatoes (made from1kg raw potato)200mls milk, roughly2 tbsp olive oil100g packet dried breadcrumbs (natural)1 medium cauliflower, cut into small florets and lightly roastedMethod:Place the haddock and salmon together into a saucepan, add the milk and crumbled stock cube and bring to the boil.Remove and leave for 5 minutes, do not overcook.Once cooked, drain well in a colander and keep the milk.Meanwhile, heat the 5 tbsp olive oil and cook the onions and cumin for a couple of minutes to soften.Once softened add the flour and mix well.Add all the milk to the saucepan and stir over a low heat until the mixture thickens and boils.Then remove from the heat and add the flaked cooked haddock, salmon, sweetcorn, peas, chopped boiled eggs and parsley.Season really well and carefully bring together, trying not to break up the fish.Spoon into a 25x 15 x 4cm deep baking dish.Make up the mashed potatoes adding the olive oil, then spoon over the cooked fish mixture (its best to let the fish cool slightly then the potato will spoon over perfectly)Finally top with the breadcrumbs and bake in a moderate oven for 30 minutes to brown well.Serve with roasted cauliflower florets.


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