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Cheesy Mustard Fish Pie

Straight from the hearth, this recipe combines various fishes to create a traditional pie.

Recipe Information:

Serves: Salmon Portion Course Cooking Method Preparation Time:
4 Fresh Salmon, Steaks, Fillet Main Bake, Boil Over 1 hour

Ingredients:

  • 100g (4oz) mature Cheddar cheese, grated
  • 3 tbsp wholegrain mustard
  • 350g (12oz) skinless cod fillet
  • 225g (8oz) skinless salmon fillet
  • 250g (9oz) pack mixed fresh or frozen seafood
  • 300ml (10fl oz) fish stock
  • 900g (2lb) potatoes
  • 2 bay leaves
  • 30g (1oz) butter
  • 1 tbsp cornflour
  • 4 tbsp single cream
  • 15g (1/2oz) pack fresh chives
  • salt and freshly ground black pepper

Method:

Preheat the oven to 220°C/425°F/gas mark 7

Place the cod and salmon in a shallow pan with the bay leaves and pour over the stock. Bring to the boil, cover and simmer for 8-10 minutes until the fish is just cooked. Remove from the heat and set aside.

Meanwhile, peel the potatoes and cut into small chunks. Place in a large saucepan and cover with water. Add a pinch of salt and bring to the boil.

Cook the potatoes for 8-10 minutes, until tender. Drain well and return to the pan.

Add the butter and mash the potatoes until smooth. Add the mustard, and half the cheese. Using a pair of scissors, snip in the chives. Add the seasoning and mix well. Set aside.

Drain the fish, reserving the stock, and flake into bite-sized pieces. Mix with the seafood and place in a deep ovenproof gratin dish.

Discard the bay leaves from the stock. Blend the cornflour with a little of the stock and place in a saucepan. Pour in the remaining stock and bring to the boil, stirring, until thick and clear.

Remove from the heat, stir in the cream and adjust the seasoning. Spoon the sauce over the fish, making sure it is evenly distributed.

Spoon the potato over the top to cover the fish completely and sprinkle over the remaining cheese. Stand on a baking sheet and bake for 20-25 minutes, until golden, bubbling and hot. Serve immediately.

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