500g/1lb 2oz haddock fillet (or other white fish of your choice)
skinned and boned
250g/9oz salmon fillet
skinned and boned
250g/9oz smoked langoustines
1.5kg/3lb 5oz floury potatoes (such as King Edward)
peeled and cut into large chunks
salt and black pepper
100ml/3½fl oz double cream
pinch of saffron
50g/1¾oz unsalted butter
40g/1½oz unsalted butter
40g/1½oz plain flour
300ml/10½fl oz reserved poaching stock (from above)
100ml/3½fl oz double cream
2 tbsp chopped fresh tarragon
salt and black pepper
Directions
Preheat the oven to 200C/400F/Gas 6.
For the poaching stock
place all the ingredients in a large pan and bring to the boil. Reduce the heat to a simmer.
Add the haddock and salmon to the stock
pressing them down gently into the simmering liquid. Poach the fish for a few minutes
or until just cooked. Strain the mixture
reserving all the liquid. Pick out the stock vegetables and bay leaf and discard. Leave the fish to cool.
Put the strained poaching liquid into a clean pan. Bring to the boil
and boil until the volume of liquid has reduced by half. You will need 300ml/10½fl oz of the reduced liquid for the sauce. Set aside.
For the mash
put the potatoes in a large pan. Cover with cold water
add a little salt and bring to the boil. Cook for 15–20 minutes
or until tender.
Meanwhile
to make the sauce
melt the butter in a pan. Stir in the flour to form a roux. Let this cook over a medium heat
stirring frequently
for 2–3 minutes. Take off the heat and gradually add the reduced poaching liquid
a ladle at a time
beating well after each addition to create a smooth sauce. Return to the heat and cook
stirring often
for about five minutes. Finish the sauce by adding the cream
tarragon and some salt and pepper.
Drain the potatoes well and set aside. Heat the cream
saffron and butter gently in the potato pan
until the butter has melted
then take off the heat and pass the potatoes through a ricer into the pan (or just tip them in and mash). Season with salt and pepper to taste and stir to combine.
Flake the cooked fish over the base of your ovenproof dish
taking care to remove any bones as you go. Scatter over the langoustines. Pour over the sauce. Top with the mash
smooth it down and then mark into a scallop pattern with the tip of a pallet knife
or the handle of a large spoon.
Bake for 25–30 minutes
or until golden-brown on top and bubbling all the way through. If your assembled pie has cooled down
