Loosely based on a recipe by Gordon Ramsey, this is seriously the best fish pie I’ve ever tasted. He makes it topped with puff pastry, but why miss a chance to use mashed potato? Use any combination of fish you like (see fish online), prawns or scallops would be a particularly decadent addition. some kind of salad with a mustardy dressing and maybe some capers goes well with this.
1.5kg floury potatoes
2 onions, finely chopped
250ml dry vermouth
½tsp english mustard
½ lemon, juiced
200g creme fraiche
400g trout fillet, cut into small pieces
600g white fish fillet (such as pollack, coley), cut into small pieces
1 samll bunch parsley chopped
handful basi leaves, shredded
Peel the potatoes and cook in boiling water until very soft. Mash the potatoes with the milk and butter and season well. Meanwhile, fry the onions in a little oil until softened. Add the vermouth and boil until reduced by half, add the stock and boil until reduced by half again. Add the creme fraiche, mustard and lemon juice, cook gently until thickened and season. Add the fish and herbs to the sauce, mix well and transfer to an ovenproof dish. Top with the mashed potato and cook at 180°C for 30mins until golden brown on top. Allow to stand for 5mins before serving.