Everyone has their own version, but we reckon ours stands up pretty well. The sauce has a bit of a kick and the topping has a good crunch. Use whatever fish looks freshest - and tastiest - that day.
Ingredients
Serves 4
- 500ml (18fl oz) fish stock
- 100ml (3 ½ fl oz) white wine
- 500g (1lb 2oz) seasonal fresh fillets, skinless, cut into 3cm (1 ¼ inch) cubes
- 2 tablespoons chopped parsley leaves
For the sauce
- 50g (1 ¾ oz) butter
- 50g (1 ¾ oz) flour
- 180ml (6fl oz) double cream
- 2 teaspoons English mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovy essence
- salt and pepper
For the topping
- 50g (1 ¾ oz) butter
- 4 large floury potatoes (we use Maris Piper), peeled, boiled until soft, and mashed
- 1 tablespoon milk
- 15g ( ½ oz) fresh white breadcrumbs
- 10g ( ¼ oz) Parmesan cheese, grated
- freshly ground white pepper
Method
In a large pan, bring the fish stock and white wine to a simmer before placing the fish in the pan to poach gently in the liquid for 2 minutes. Drain the fish in a colander over a bowl, as you need to collect the cooking liquid for the sauce. Leave the fish to cool.
To make the sauce, melt the butter in a thick-bottomed pan over a low heat, then stir in the flour. Gradually add the drained stock and wine mixture, stirring well until it has all been added. Bring to the boil, then turn down to a gentle simmer and cook for 30 minutes.
Add the double cream and continue to simmer for 10 minutes or so, until the sauce has a thick consistency that coats the back of a wooden spoon. Stir in the mustard, Worcestershire sauce and anchovy essence, and season with salt and pepper if necessary. Leave to cool for about 15 minutes.
Gently fold the cooked fish and chopped parsley into the sauce - you want the fish to remain in large chunks if possible. Spoon into 4 individual pie dishes or a single large one, leaving a gap of around 3cm (1 ¼ inches) at the top of the dish. Leave to set for about 30 minutes so that the mash doesn’t sink when piped on top.
Preheat the oven to 200°C, 180°C fan (400°F), Gas Mark 6. Mix the butter into the mashed potato, season with a little salt and freshly ground white pepper and add the milk so that the mixture is soft enough to pipe. Using a piping bag, pipe the potato over the pie(s) or, for a more rustic look, just dollop it all on top. Both can be very satisfying.
Bake for 30 minutes, then scatter on the breadcrumbs and Parmesan, and bake for a further 15 minutes, until golden.
