Simple to make, great to taste

By David Hetherington, from the Finnieston Bar & Restaurant, Glasgow BEING a seafood restaurant, we pride ourselves on using the best the sea has to offer. From some of our beautifully elegant plates to the ultra simple belly filler, recently our new addition of a simple fish pie, done well. (Serves 4) For the mash: 1kg peeled rooster potatoes 200ml double cream 200ml unsalted butter Salt & Pepper Pie filling: 300g Salmon 300g white fish (haddock,cod,coley) 4 Peeled and sliced shallots 500ml Cider 500ml Double Cream 1 tbl whole grain mustard 2 Lemons 4 hard boiled eggs 150g Peas Salt & Pepper to taste 1 For the mash, place potatoes in a pot of salted water and bring to the boil until potatoes are soft. Then drain off the excess water. 2 Gently heat the cream and butter and then pour over the potatoes. Mash well and season to taste. 3 For the filling, take a large heavy based saucepan and gently cook the shallots with a touch of oil, until soft (with no colour). 4 Pour in the cider and allow to reduce by 2/3, then add the cream and reduce again by 2/3. 5 Add the whole grain mustard, juiced lemons and zest of one lemon. 6 Turn the sauce down to a low simmer. Add in the chopped fish, small bite-sized pieces are best, allowing the fish to gently cook in the sauce without too much stirring as we want the fish to hold its shape. Finally, grate in the boiled egg, and stir in the peas and remove from the heat to preserve the vibrant green peas. Season to taste. 7 Fill four dishes with fish pie mix, and pipe on the mashed potato. Then pop in the oven to colour and crisp the mashed potato topping. And there you have it, a simple, tasty dish. In association with Taste Communications.