Choosing the Best Fish for Fish Pie
The secret to a great fish pie is using a mix of three types of fish, each bringing something different:
- Salmon: rich, oily flavour and a beautiful pink colour
- Cod: firm, white, flaky flesh that holds its shape
- Smoked haddock: adds a subtle smoky depth that makes the whole dish sing
At Parkstone Fisheries, we make up a ready-made fish pie mix at the counter that combines all three in the perfect ratio, already diced and ready to go. Cod and haddock are at their best from October to March. Check our seasonal calendar to see when each fish is in peak condition.
Method
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Make the mash. Peel and cut the potatoes into even chunks. Boil in salted water for 15-18 minutes until tender. Drain well, return to the pan, and mash with butter and warm milk until smooth and creamy. Season with salt and a pinch of nutmeg. Set aside.
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Poach the fish. Place the fish pie mix in a wide saucepan. Pour over the milk, add the bay leaf, and bring to a gentle simmer. Poach for 4-5 minutes. The fish should be just cooked through. Lift the fish out with a slotted spoon and transfer to a buttered ovenproof dish. Strain and reserve the poaching milk.
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Make the sauce. Melt 40g butter in a saucepan over medium heat. Add the flour and stir for 1 minute to make a roux. Gradually add the reserved poaching milk, stirring constantly, until you have a smooth, thick sauce. Stir in the cream and parsley. Season with salt and white pepper. Pour the sauce over the fish.
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Top and bake. Spoon the mash over the fish in an even layer. Rough up the surface with a fork (this creates crispy peaks). Dot with a few small pieces of butter. Bake at 200°C (180°C fan) for 25-30 minutes until golden and bubbling.
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Rest and serve. Let the pie rest for 5 minutes before serving. It pairs well with garden peas or buttered greens.
Tips from the Counter
- Don’t overcook the fish during poaching. It will cook further in the oven
- Use Maris Piper potatoes for the best mash texture
- For extra luxury, add a handful of raw prawns or a few scallops to the dish before adding the sauce
- Make it ahead: assemble the pie, cool, refrigerate, and bake the next day (add 10 minutes to the baking time)
Ready to Make It?
Want it ready-made? Ask at the counter for our fish pie mix (salmon, cod and smoked haddock, already diced and ready for your sauce) or call us on 01202 747661. It isn’t in the online shop, so if you’d rather have it delivered, order the fish separately: cod, Loch Duart salmon and natural smoked haddock, with free next-day delivery across all BH postcodes.