Name: Fish Pie with Smoked Fish and Salmon
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4 servings
Cuisine: British
Ingredients: 150 g smoked haddock or cod, skinless; 150 g salmon fillet, skinless; 150 g cod or other white fish fillet, skinless; 600 ml milk (for poaching, becomes the sauce); 0.5 onion (for the poaching milk); 2 cloves (stuck into the onion); 30 g butter; 30 g plain flour; 4 spring onions, finely sliced; 1 tsp Dijon mustard; 2 tbsp chives, snipped; 2 tbsp parsley, chopped; 100 g peas, frozen; 50 g sweetcorn, frozen; 2 eggs, hard-boiled, quartered (optional); 800 g floury potatoes, peeled, in pieces; 30 g butter; 100 ml milk; 40 g Cheddar or Parmesan, grated (to sprinkle over); salt; pepper, freshly ground

Preparation

Preheat the oven to 200 °C (top and bottom heat; 180 °C fan). Boil the potatoes in salted water for about 15 to 20 minutes until soft.
Bring the milk almost to the boil with the onion half and the cloves. Poach the fish pieces in it for 7 minutes, lift them with a slotted spoon into a baking dish and flake into rough pieces, removing any bones. Keep the poaching milk and remove the onion.
Melt the 30 g butter in a pot, sweat the spring onions in it for 1 to 2 minutes, stir in the flour and cook briefly. Gradually stir in about 450 ml of the poaching milk, bring to the boil and let it thicken for 3 to 4 minutes, stirring.
Take the pot off the heat, stir in the mustard, chives and parsley and season with salt and pepper.
Scatter the peas and sweetcorn over the fish, place the egg quarters in between and pour the sauce over. Mix everything gently so the fish does not fall apart.
Drain the potatoes, mash them with butter and milk, and season with salt and pepper. Spread the mash over the filling straight away and smooth it, draw ridges with a fork and sprinkle over the cheese.
Bake for 25 to 30 minutes until the top is golden brown and the edges are bubbling. Let rest for 5 minutes before serving.

Drink with it

White wine · excellent match
Lightly oaked Chardonnay, such as Mâcon or Chablis
Body and freshness catch the creaminess of the milk sauce and mash, and the fine buttery note of the Chardonnay suits the roux and supports the smoked fish.
Which wine pairs with food? A simple approach to choosing
White wine · good match
Chenin Blanc or Pinot Blanc, dry
Fine acidity and mild fruit loosen the fat in the mash and let the salmon come through.
Sparkling wine · good match
Brut sparkling wine, Chardonnay-led
Bubbles and acidity refresh after the creamy sauce.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Pale lager · good match
Helles lager or English bitter, well chilled
Carbonation cuts through mash and sauce, and the soft malt note suits the mild fish.
Pils or Helles: What's the Difference?

Preparation

Preheat the oven to 200 °C (top and bottom heat; 180 °C fan). Boil the potatoes in salted water for about 15 to 20 minutes until soft.
Bring the milk almost to the boil with the onion half and the cloves. Poach the fish pieces in it for 7 minutes, lift them with a slotted spoon into a baking dish and flake into rough pieces, removing any bones. Keep the poaching milk and remove the onion.
Melt the 30 g butter in a pot, sweat the spring onions in it for 1 to 2 minutes, stir in the flour and cook briefly. Gradually stir in about 450 ml of the poaching milk, bring to the boil and let it thicken for 3 to 4 minutes, stirring.
Take the pot off the heat, stir in the mustard, chives and parsley and season with salt and pepper.
Scatter the peas and sweetcorn over the fish, place the egg quarters in between and pour the sauce over. Mix everything gently so the fish does not fall apart.
Drain the potatoes, mash them with butter and milk, and season with salt and pepper. Spread the mash over the filling straight away and smooth it, draw ridges with a fork and sprinkle over the cheese.
Bake for 25 to 30 minutes until the top is golden brown and the edges are bubbling. Let rest for 5 minutes before serving.

Drink with it

White wine · excellent match
Lightly oaked Chardonnay, such as Mâcon or Chablis
Body and freshness catch the creaminess of the milk sauce and mash, and the fine buttery note of the Chardonnay suits the roux and supports the smoked fish.
Which wine pairs with food? A simple approach to choosing
White wine · good match
Chenin Blanc or Pinot Blanc, dry
Fine acidity and mild fruit loosen the fat in the mash and let the salmon come through.
Sparkling wine · good match
Brut sparkling wine, Chardonnay-led
Bubbles and acidity refresh after the creamy sauce.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Pale lager · good match
Helles lager or English bitter, well chilled
Carbonation cuts through mash and sauce, and the soft malt note suits the mild fish.
Pils or Helles: What's the Difference?

Fish Pie with Smoked Fish and Salmon

Preparation

Drink with it

Lightly oaked Chardonnay, such as Mâcon or Chablis

Chenin Blanc or Pinot Blanc, dry

Brut sparkling wine, Chardonnay-led

Helles lager or English bitter, well chilled

This pairs well too.

Beer-Battered Fish (Backfisch im Bierteig)

Bouillabaisse

Cajun Blackened Salmon

Coconut Fish Curry

Fish Pie with Smoked Fish and Salmon

Preparation

Drink with it

Lightly oaked Chardonnay, such as Mâcon or Chablis

Chenin Blanc or Pinot Blanc, dry

Brut sparkling wine, Chardonnay-led

Helles lager or English bitter, well chilled

This pairs well too.

Beer-Battered Fish (Backfisch im Bierteig)

Bouillabaisse

Cajun Blackened Salmon

Coconut Fish Curry