On the hunt for fish recipes? Try Kenny Atkinson's fabulous fish pie.
For the seafood::
Heat the oil in a deep pan then add the shallot, celery, leek, fennel and garlic and cook for 4-5 minutes, or until softened.
Add the white wine and cook until the liquid has reduced by half, add mussels. Cover the pan and cook the mussels over a high heat for 2-3 minutes, or until they open. Discard any mussels that remain closed.
Strain the cooked mussels through a large sieve, pick the mussels from their shells, add the mussel stock back into pan and reduce by half & reserve until later.
Place the kippers into a deep pot, pour the boiling water over and leave for five minutes. Strain the kippers through a fine sieve, reserving the cooking liquid. Remove the centre bones and carefully flake the meat into large chunks.
For the sauce::
Melt the butter in a pan, then add the flour, stirring continually for 2-3 minutes, or until the mixture turns a light golden colour. Add the hot mussel & kipper stock to the pan, one ladleful at a time, whisking continually to prevent lumps, until the sauce is white and creamy. Simmer the sauce slowly for 10-15 minutes, or until reduced slightly. Stir in the double cream, then stir in the mustard, chives and lemon juice. Season, to taste, with salt and freshly ground pepper.
For the potatoes::
Cook the potatoes in boiling salted water for 15-20 minutes, or until cooked through (a knife should slide easily into the potato). Drain and shake off any excess water. Return the potatoes to the pan and lightly dry out over a medium low heat. Pass the cooked potato through a potato ricer into a clean pan.
With the pan over a low heat, stir the cold butter into the potato until well combined, then season, to taste, with salt and freshly ground white pepper. Stir in the double cream, then spoon the mashed potato into a piping bag and keep warm until needed.
For the garnish::
Quickly blanch the baby spinach in a pan of boiling salted water for 15-20 seconds, then drain and refresh in ice water. Drain again, then squeeze out any excess liquid from the spinach. In a separate pan, melt the butter and slowly sweat the spring onions for 2-3 minutes, then spoon onto a muslin cloth to drain off excess water.
To finish the fish pie::
Preheat the oven to 180C/350F/Gas 4.
Neatly arrange the blanched spinach in the bottom of a pie dish and spoon over the spring onions. Add the picked mussels, king prawns, picked crab meat and flaked kipper meat. Spoon the sauce over the shellfish and fish. Pipe the warm potato mash on top, brush with the beaten egg and sprinkle over the grated parmesan and dried breadcrumbs. Bake in the oven for 15 minutes, or until the topping is golden-brown and crisp.
• The secret to freezing fish pie successfully is to put the mash on top leaving space between each spoonful. This helps it defrost and reheat efficiently. Do not bake the pie before freezing – instead let it cool completely then freeze uncovered until solid. Once solid, cover with plastic and heavy duty foil for storage, but try to consume the pie within two weeks of making for best results.
• Let the fish pie defrost overnight in the fridge, removing the plastic and foil and instead covering it loosely with a fresh sheet of cling film. Bake as directed at left.
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