Page 149 - COMING UNSTUCK by Sara tuck

smoked I like using a mix of smoked

fish in this recipe – even
fish pie including a little hot smoked
salmon when I’m feeling
flash. This can also be made
in individual dishes to serve.

Serves 8 Heat oil and 20g (¾ oz) butter in a large casserole dish over
a medium heat and cook onion, celery, carrot, salt and pepper
2 tbsp olive oil for 8 minutes. Add leeks, cream and bay leaf and cook for 20
50g (2 oz) butter minutes until leeks are silky and soft. Add peas and fresh fish
1 small brown onion, diced and gently cook for 5 minutes until fish is just cooked through.
2 sticks celery, diced Add smoked fish, cayenne pepper, lemon zest and parsley.
1 small carrot, peeled, Remove from the heat and very gently fold to combine.
finely chopped
sea salt & freshly ground pepper For the béchamel sauce, heat the butter in a pot until just
2 small leeks, cleaned, trimmed, melted. Stir in the flour with a wooden spoon. Add the
cut into 1cm (½ in) rounds milk and wine in three lots, stirring continuously, until well
¾ cup cream (heavy cream) incorporated. Add nutmeg, mustard, salt and pepper. Use a
1 bay leaf wire whisk to whisk while cooking until the sauce is thickened
1 cup frozen peas and smooth. Add the parmesan and stir to combine. Leave to
450g (1 lb) firm white fish, cool slightly then gently fold into fish mixture. Peel and slice
cut into big chunks the boiled eggs into wedges (if using) and fold through, being
650g (1⅓ lb) smoked fish, careful not to break up the chunks of fish.
flaked into chunks and checked
for bones Preheat the oven to 180˚C (350˚F) and transfer the fish pie mix
pinch of cayenne pepper to a 32cm x 26cm (12½ in x 10 in) ovenproof dish. Spoon the
finely grated zest of 1 lemon mashed potato topping on top and spread to cover. Butter the
¼ cup finely chopped flat-leaf sourdough with remaining 30g (1 oz) butter and cut into cubes.
parsley Dot onto mash and sprinkle with remaining parmesan. Bake for
3 soft-boiled eggs (optional) 35-40 minutes until golden, crunchy and bubbling.
4 slices sourdough, crusts
removed

Béchamel sauce:
2 tbsp butter
5 tbsp plain flour
1¾ cups whole milk
¼ cup white wine
pinch of freshly grated nutmeg
1 tsp Dijon mustard
sea salt & freshly ground pepper
½ cup (50g, 1¾ oz) grated
parmesan

Mashed potato topping (see 145
page 246)