📝 About This Recipe
This quintessential British comfort classic features a medley of succulent white fish, smoked haddock, and tender prawns bathed in a velvety, herb-flecked cream sauce. Topped with a cloud of buttery, chive-infused mashed potatoes and a golden crust of sharp cheddar, it offers a symphony of textures in every bite. It is the ultimate heartwarming meal, evoking the cozy atmosphere of a seaside cottage on a misty evening.
🥗 Ingredients
The Seafood Medley
- 350 grams Cod or Haddock fillet (skinned and cut into 3cm chunks)
- 250 grams Smoked Haddock (undyed preferred, cut into 3cm chunks)
- 150 grams Raw King Prawns (peeled and deveined)
- 200 grams Salmon fillet (skinned and cut into 3cm chunks)
The Velouté Sauce
- 500 ml Whole Milk (full fat for richness)
- 50 grams Unsalted Butter
- 50 grams All-purpose Flour
- 3 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1/2 Lemon (juiced and zested)
- 1 teaspoon Dijon Mustard (adds a subtle tang)
The Potato Topping
- 1 kg Maris Piper or Yukon Gold Potatoes (peeled and chopped into even chunks)
- 50 grams Unsalted Butter (at room temperature)
- 60 ml Heavy Cream (warmed slightly)
- 75 grams Mature Cheddar Cheese (finely grated)
- 2 tablespoons Fresh Chives (snipped)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F/Gas Mark 6). Place the potatoes in a large pot of salted water, bring to a boil, and simmer for 15-18 minutes until tender.
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2
While the potatoes cook, place all the fish chunks (cod, smoked haddock, and salmon) into a wide saucepan. Pour over the 500ml of milk.
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3
Bring the milk to a very gentle simmer. Poach the fish for just 3-4 minutes until it starts to turn opaque but isn't fully cooked. Use a slotted spoon to remove the fish to a large baking dish (approx. 2-liter capacity), scattering the raw prawns over the top.
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4
Strain the poaching milk into a jug and set aside; do not discard it as this is the flavor base for your sauce.
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5
In the same saucepan, melt 50g of butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux, ensuring it doesn't brown.
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6
Gradually whisk in the reserved poaching milk, a little at a time, until you have a smooth, thick sauce. Let it simmer gently for 5 minutes.
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7
Remove the sauce from the heat. Stir in the Dijon mustard, lemon zest, lemon juice, parsley, and dill. Season with black pepper (be careful with salt as the smoked fish is naturally salty).
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8
Pour the herb sauce over the fish in the baking dish. Gently fold with a spoon to ensure everything is coated without breaking the fish chunks.
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9
Drain the cooked potatoes and let them steam-dry for 2 minutes. Mash thoroughly with 50g butter and the heavy cream until silky smooth.
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10
Fold the snipped chives into the mashed potatoes. Spoon the mash over the fish mixture, starting from the edges to 'seal' the sauce in, then smoothing toward the center.
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11
Use a fork to create decorative ridges on the surface—these will become crispy and golden in the oven. Sprinkle the grated cheddar evenly over the top.
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12
Place the dish on a baking tray (to catch any bubbles) and bake for 25-30 minutes until the top is deeply golden and the sauce is bubbling up at the sides.
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13
Allow the pie to stand for 5 minutes before serving to let the sauce set slightly.
💡 Chef's Tips
Always use a mix of fresh and smoked fish; the smoked haddock provides the essential depth of flavor that defines this dish. Ensure your potatoes are 'steam-dried' after draining; excess water will result in a soggy topping that sinks into the sauce. If the sauce seems too thin, simmer it for a few extra minutes before adding to the fish; it should be thick enough to coat the back of a spoon. For an extra touch of luxury, add two halved hard-boiled eggs into the fish mixture before pouring over the sauce. Avoid over-poaching the fish in the milk; it will finish cooking in the oven and you want to keep the flakes distinct.
🍽️ Serving Suggestions
Serve with a side of buttered garden peas or steamed samphire for a pop of bright green color. A crisp, chilled glass of Chablis or a dry Sauvignon Blanc cuts through the richness of the cream sauce beautifully. Offer extra lemon wedges on the side for those who like a bright, citrusy finish. A side of roasted honey-glazed carrots provides a lovely sweetness to balance the salty smoked fish. For a true pub-style experience, serve with a thick slice of crusty sourdough bread to mop up the remaining sauce.