Fish Pie with Scallops
I can’t remember when Fish Pie became our Good Friday tradition, well that’s the thing about traditions, isn’t it? You don’t really plan them, they just grow from good ideas. Over the years I’ve made a variety of different versions and, as I am taking part in the the Fish is the Dish, Healthy Happy Hearts campaign, eating two portions of fish for six weeks, it was an ideal way to get one of my fish portions.
Fish Pie with Scallops (Serves 6)
1 fillet of Haddock
1 fillet of Salmon
1 fillet of Saithe
Fish can be varied according to availability and personal preference2 hard-boiled eggs, shelled and sliced
Fish stock powder (I used Essential Cuisine) optional
For the sauce:
2 tsp cornflour
For the topping:
6 large potatoes, peeled, quartered, boiled and mashed with a little milk and butter
1. Preheat the oven to 200C.
2. Poach the fish in 300ml milk with a tsp of fish stock powder. Poach for 15
mins until fish is cooked.
3. Lift out the fish and place on a plate to cool a little.
4. Flake the fish removing any bones.
5. Measure the warm milk used to poach the fish and top up to 500ml.
6. Mix cornflour with a little cold milk and add the cornflour mixture to the warm milk.
7. Cook until the sauce starts to thicken, season to taste.
8. Place the flaked fish in an ovenproof dish add the sliced hard
boiled eggs and top with the raw scallops. As they don’t take long to
cook its better to put them in raw and they will be cooked in the oven.
9. Pour over the white sauce.
10. Cover the sauce with the mashed potatoes and fork up the potato to create crispy bits.
11. Place the dish on an oven tray and place in the oven for 15 minutes
until the sauce is bubbling and the potato topping is golden brown and
The fish was tender with the delicious, plump scallops adding a touch of luxury to this comforting fish dish.