Entertaining

Creamy fish pie with mushy peas and celeriac remoulade

Name: Creamy fish pie with mushy peas and celeriac remoulade recipe
Yield: 6
Ingredients: 700ml milk; 2 bay leaves; 8 whole peppercorns; 2 garlic cloves, bruised; 1kg firm white fish fillet (we used ling fillet), cut into 10cm pieces; 300g hot smoked salmon, flaked; 1 x 375g sheet frozen puff pastry, thawed (we used Carême brand); 1 egg, lightly beaten; Lemon wedges, to serve; 100g unsalted butter, chopped; 2 onions, finely chopped; 1 garlic clove, crushed; 1/3 cup (50g) plain flour; 2 tbs Dijon mustard; 1/4 tsp freshly ground nutmeg; 2 tbs capers; 1 tbs chopped tarragon leaves

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jun 01, 2021

Darren Robertson's trusty fish pie recipe.

700ml milk
2 bay leaves
8 whole peppercorns
2 garlic cloves, bruised
1kg firm white fish fillet (we used ling fillet), cut into 10cm pieces
300g hot smoked salmon, flaked
1 x 375g sheet frozen puff pastry, thawed (we used Carême brand)
1 egg, lightly beaten
Lemon wedges, to serve

Sauce

100g unsalted butter, chopped
2 onions, finely chopped
1 garlic clove, crushed
1/3 cup (50g) plain flour
2 tbs Dijon mustard
1/4 tsp freshly ground nutmeg
2 tbs capers
1 tbs chopped tarragon leaves

Method

1.

Preheat oven to 200°C.
2.

Place milk, bay leaves, peppercorns, garlic and fish in a large saucepan over medium heat and bring to just below the boil. Reduce heat to low and cook for 6-8 minutes until the fish is just cooked.
3.

Remove the fish and flake into large pieces. Strain the milk and reserve.
4.

Meanwhile, for the sauce, melt the butter in a medium saucepan over medium heat. Add the onion and garlic, and cook for 5-6 minutes or until softened. Add the flour, and cook, stirring, for 2 minutes, or until the flour has cooked out. Gradually add the reserved warm milk, stirring constantly. Cook, stirring occasionally, for 4-5 minutes until thickened.
5.

Remove from the heat, leave to cool slightly, then season with mustard, nutmeg, capers and tarragon, salt flakes and lots of pepper. Add the white fish and hot smoked salmon to the sauce, and gently mix, keeping the fish in large flakes.
6.

Transfer to a 1.5L baking dish. Top with the sheet of pastry, trim the excess from the edges and score the top. Brush with egg wash and bake for 35-40 minutes until the pastry is puffed and golden. Serve with lemon wedges, celeriac remoulade and mushy peas (recipes follow).