The fishy bits: smoked haddock, (lightly) smoked salmon, monkfish, squid & prawns.
The pie mix sauce: cream and milk base with bay leaf, parsley stalks celery, dill, spring onion and Dijon mustard.
Topping: mashed potato and gruyere cheese.

Stock base: Infuse the milk with the bay leaf, celery, dill and smoked haddock & salmon (whole fillets with skin on). Bring to just before the boil, turn off and leave to infuse.

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Remove smoked haddock & salmon, from the sauce and flake into chunks then set aside.
Strain the milk ( to remove stock veg and any fish scales).

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Make the sauce: make a roux and then add the infused milk to create a thickened white sauce. Add finely chopped dill, dijon mustard and season.

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Prepare the rest of the fish by chopping into chunks and then start building the pie.

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Add spring onions then the sauce to the fish.

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Mash Potato Topping:
Bake potatoes, then scoop out, mash and mix in gruyere & some spring onion.

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Top off the pie with mash potatoes.

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In the oven at around 180c for about 45-50 mins.

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Served with minty peas.

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About thegreedyrat

A very lucky rat whose partner cooks up a delicious storm

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