Whiting and Salmon Pie with Crispy Potato Crust

A whole-hearty fish pie containing salmon, whiting and four cheese sauce, topped off with a crispy potato crust.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
6	Fillet	Main	Bake	30 mins to 1 hour

Ingredients:

500g whiting fillet, cooked
750g salmon fillet, cooked
500g tub fresh four cheese sauce
750g old potatoes, e.g. Maris Piper, peeled, boiled and drained (reserving 2 medium raw potatoes to grate)
40g butter
3 x 15ml spoons milk
salt and freshly ground black pepper
½ x 20g pack flat leaf parsley, finely chopped

Method:

Preheat the oven to 190°C, 375°F, Gas mark 5.

Remove any skin and bones from the fish. Flake the fish into the base of a lightly greased ovenproof dish. Spoon over the cheese sauce.

Mash the cooked potatoes with 25g of the butter, the milk and plenty of seasoning to taste. Spread the mashed potato over the fish and sauce to seal.

Just before cooking the pie, peel and grate the reserved raw potatoes on top and brush straight away with a little melted butter to coat and prevent the potatoes browning.

Bake in the preheated oven for 45 mintues until golden. Sprinkle with the chopped parsley.