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Posh fish pie


  • 25 g Butter

  • 4 shallots finely chopped

  • 0.5 bulb Fennel finely chopped

  • 250 ml Dry White Wine

  • 250 ml Noilly Prat or dry vermouth

  • 500 ml fish stock

  • 500 ml Double cream

  • 2 tablespoons wholegrain Mustard

  • Sea Salt & freshly ground black pepper

  • 800 g mix of white Fish Fillets such as cod, haddock, monkfish, coley

  • 200 g raw peeled King Prawns

  • Lemon Juice

  • Few sprigs of Thyme

  • Small handful of tarragon, flat leaf parsley chervil

  • For the topping

  • 5 large Desiree Potatoes

  • Milk for mashing

  • Butter for mashing

  • 2 large egg yolks


  • 1.

    Heat the butter in a pan and sweat the shallots and fennel until soft. Add the wine and vermouth and reduce by half. Add the stock and bubble away again until reduced by half.

  • 2.

    Pour in the cream and boil until reduced to a sauce like consistency. Strain through a sieve, discarding the shallot and fennel. Stir in the mustard, check for seasoning then leave to cool.

  • 3.

    Meanwhile heat the oven to 180°C/gas 4. Check the fish for any small bones, removing any with tweezers, then cut into 3cm chunks. Poach the fish in enough water to cover, with a squeeze of lemon juice and the thyme, until slightly undercooked. Remove the fish from the poaching liquid with a slotted spoon. Gently fold the prawns and fish into the sauce with a little extra lemon juice and chopped herbs. Transfer to an ovenproof baking dish.

  • For the topping:

  • 1.

    Cook the potatoes in boiling salted water until tender, and mash with a little milk and butter until smooth. Beat in the egg yolks, then either pipe the mash over the filling or spoon it over for a more rustic finish.

  • 2.

    Bake the pie for about 20 minutes until bubbling and golden brown on top. Serve with buttered petit pois or spinach.


Copyright © Gordon Ramsay

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Posted by KerryReport
It took a couple of times to perfect the reducing of wine/fish stock/cream but now this is one of my favourite fish recipes to cook. I can prepare it slightly in advance and cook in oven when dinner guest arive, this is truly sublime in taste and beats any other fish pie I have ever made. I get requests to cook this dish by dinner guest who have previously had this so must be good
Posted by KerryReport
After cooking this recipe a couple of times I have perfected the reducing of stocks/wine/cream, this is just delicious and I have people requesting me to cook this all the time. I substitute the fish with australian good quality fish and this recipe is decadent