Fisherman's Pie Print E-mail
Written by Claire Hopley, 2005   
Popular Fisherman's Pie is especially good in Cornwall, where fishmongers make it in tin foil dishes so customers can simply heat it up at home and chefs offer it as a menu staple. This version is based on a delectable Fisherman's Pie eaten at the Old Navy Inn in Penzance, where pieces of fish were lightly seethed in cream - "dippie" - then topped with sliced potatoes rather than mashed potato. Of course, you can use mash if you prefer, and the choice of fish depends on what is available. Including a little salmon is a good idea as it adds colour as well as flavour, but avoid strong oily fish such as mackerel or herring.

3 medium-large potatoes (450g/1lb) peeled and cut in 1cm (˝ in) slices
Salt and white pepper
300ml (˝ pt) single cream
1 bay leaf
A few peppercorns
2 stems of parsley
Knob of butter, the size of a walnut
1 tbsp chopped onion
Stick of celery (about 10cm/4in), cut in pieces
4 scallops, halved transversely (optional)
225g (8oz) salmon fillet cut in bite-size pieces
225g (8oz) monkfish cut in bite-size pieces
450g (1lb) haddock or other white fish such as halibut, cod or hake, cut in bite-size pieces
2 tsp finely chopped parsley
1 tsp cornflour mixed to a paste with
2 tbsp water
115g (4oz) prawns, cooked
2-3 tbsp grated Cheddar cheese

Put the potato slices into a pan of cold water, add 1 tsp salt and bring to the boil. Simmer for about 12 minutes or until the potatoes are just tender but not falling apart. Drain and set aside.

Put the cream in a small pan. Add the bay leaf, peppercorns and parsley stems, cover and simmer over a very gentle heat for 5 minutes.

Pre-heat the oven to 190°C/375°F/Gas Mark 5. Butter a casserole dish or 6 individual baking dishes.

Melt the remaining butter in a frying pan, stir in the chopped onion and celery and gently cook for 4-5 minutes, or until they have softened a little. Add the scallops (if you are using them) plus the salmon, monkfish and haddock and sauté for 2 minutes; season lightly with salt and white pepper and add half the chopped parsley.

Strain in the cream, discarding the parsley stems and bay leaf. Pour a little of the hot liquid in the frying pan into the cornflour paste, and then stir the cornflour mixture into the pan of fish. Add the prawns, and simmer gently for 1 minute or until the liquid thickens, stirring carefully so as not to break up the fish too much. Transfer the mixture to the prepared dish or dishes.

Arrange the sliced potato in overlapping circles on top. Bake for 10 minutes. Remove from the oven, sprinkle with the cheese and bake for another 5 minutes.

Serve with the remaining parsley scattered over the top.

Serves 6
 
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