PUFF PASTRY TOPPED FISH PIE

I love a fish pie but there are a lot of processes involved, although the great thing is that when you come to serving there’s nothing to do except take it out of the oven. I made a traditional one for my family, including grandchildren, but that generation were not keen. They didn’t like the mashed potato on top of the sauce. Next Easter I’ll serve fish pie like this, with a pastry top.

SERVES 6

■ 600ml (1pt) whole milk

■ 500g (1lb 2oz) whiting, coley or pollock

■ 300g (10½oz) undyed smoked haddock

■ 2 egg yolks

■ 2tbsp cornflour

■ 85g (3oz) mature Cheddar cheese, grated

■ A splash of white wine

■ A large handful of parsley, chopped

■ Salt and black pepper

■ 150g (5½oz) peeled prawns, fresh or frozen and defrosted

■ 320g pack of ready-rolled puff pastry

■ Milk or egg yolk, to glaze

TO SERVE

■ Peas, broccoli or green leafy vegetables

Preheat the oven to 200°C/fan 180°C/gas 6. Heat the milk in a wide pan, add the fish and poach for 3-5 minutes. Take the pan off the heat, then lift the fish out with a slotted spoon, leaving the milk in the pan. When the fish is cool enough to handle, peel off any skin and gently break the flesh into large chunks. Allow the milk to cool a little.

In a bowl, mix the egg yolks and cornflour to form a paste. Gradually whisk in about a ladleful of the poaching milk. Place the pan of milk back over a low heat and whisk in the egg yolk mixture, then stir over a medium heat until thickened and creamy. Stir in the cheese, wine and parsley, then taste and season.

Add the fish, sauce and prawns to an ovenproof dish, about 20cm x 30cm in size, and gently combine. Top with the pastry and brush with milk or egg yolk. Slash the pastry a few times to let steam escape and bake for 25-30 minutes until the pastry is golden and risen. Serve with peas, broccoli or green leafy veg.