SanKeys bullet pRoof fish pIe
Chef Harvey’s fish pie is one of the most in demand dishes down at The Old Fishmarket at this time of year, you guys just
can’t get enough of it. So I’ve asked him to take us through his amazing recipe for you.
Ingredients for four
For the filling
500g Sankey’s pie mix – you can choose smoke or unsmoked in our online store.
500ml milk (full or semi your choice)
50 grams unsalted butter
40 grams flour
Dash cream (optional)
Small handful of chopped flat leaf parsley
Double handful of chopped leeks (You can use garden
peas if you wish)
1x table spoon of Dijon Mustard
2x splash of Worcester sauce
For the mash
1kg Potatoes
100 grams salted butter
2x egg yokes
Hardware
Oven proof dish
Potato ricer / masher
Sauce pan
Two bowls for setting side the fish & milk.
Wooden spoon
Whisk
Method
Oven pre heated to 180c please folks.
Your next job is to make a mash. You can use your preferred mash recipe, it up to you, but we like to use loads of butter
and two egg yokes to add some protein and colour to our. We always use a potato ricer, this ensures you get a fine
mash, but if you prefer yours lumpy that’s ok to use a manual masher. Season to your taste.
On to the pie mix. Poach the fish mix in 500ml of milk for about 5 minutes once the milk has come to the boil or cooked
through. Strain off the milk and set both aside. Try to be gentle so the fish doesn’t break up.
Heat up a saucepan and melt the 50g of unsalted butter and add the flour to make a roux. Cook this off but do not burn.
Then slowly add the milk bit by bit to create a thick-ish sauce. Let this simmer for about 5 minutes to cook off the flour.
Add 2 splashes of Worcester sauce, the parsley & the Dijon mustard and stir through. Take off the hob.
We love to add leeks, they work really well, but you can just add peas if you like. If using leeks you will need to sweat
them off in a small amount of butter, just a little until they start to go soft. Do not allow them to colour.
Now take your oven proof dish, you will know what size to use. You need to have an even layer of pie mix to mash.
Spread the fish out evenly in the dish and then add the leeks evenly on top and then pour over the sauce. You might not
need all of it, you just want to cover the fish. But remember the less sauce you use the thicker the pie will be.
We always pipe our mash, it looks pretty, but you can carefully spoon the mash over being careful to make it even.
Create ridges with a fork of knife to allow it to crisp up.
The pop the dish into the oven for about 15 minutes or until the topping has gone a golden and the mix has started to
bubble up a bit.