Ingredients

• 2 tbsp olive oil
• ½ onion
• chopped
• 2 garlic cloves
• chopped
• splash water
• 100ml/3½fl oz hot fish stock
• 100g/3½oz haddock
• skin removed
• chopped
• 75ml/2½fl oz double cream
• 4 tbsp chopped fresh chervil
• salt and freshly ground black pepper
• ½ sweet potato
• peeled
• sliced very thinly on a mandoline

Directions

• Heat one tablespoon of the olive oil in a pan
• add the onion and garlic and fry for 3-4 minutes until softened.
• Add the water and hot fish stock and boil for three minutes.
• Add the chopped haddock and cook for three minutes.
• Add the cream and three tablespoons of the chervil and season
• to taste
• with salt and freshly ground black pepper. Simmer for 1-2 minutes
• then pour the mixture into a gratin dish.
• Place the sweet potato slices on top of the fish sauce mixture
• drizzle with the remaining olive oil
• and season
• to taste
• with salt and freshly ground black pepper. Place under a medium grill for 4-5 minutes
• or until the top is crisp and golden-brown.
• Serve the fish pie at the table in the gratin dish
• and garnish with the remaining chopped chervil.