The Press and Journal (Aberdeen and Aberdeenshire)
Ruaridh Munro’s fish pie
INGREDIENTS SERVES 6
1 haddock fillet
1 smoked haddock fillet, undyed with the skin left on
300g cooked, shelled prawns 200g salmon steak 1 onion, roughly chopped 2 leeks, roughly chopped 1 tsp cardamom pods 2 bay leaves 50g butter 100g plain flour 1 pint milk 150g grated Cheddar cheese 70g grated Parmesan cheese 100g frozen peas
1kg boiled potatoes – (Roosters, Maris Pipers or Kerr’s Pinks)
Salt and white pepper
Bake the salmon steak, with a little olive oil, in the oven at 200g for approximately 15 minutes.
Place the haddock and smoked haddock fillets, along with crushed cardamom pods and bay leaves, in a pan. Add milk and season with salt and white pepper.
Bring to the boil and poach for 5-10 minutes.
While the fish is poaching, put the potatoes through a ricer.
Mix butter through the potatoes.
Fry the leeks and onion until soft, and season with salt.
Transfer the leeks and onion into a bowl, break the salmon into chunks and add to the bowl, along with the cooked prawns.
Sieve the fish through a colander, remove the skin and break into small chunks, add to the bowl along with frozen peas.
Set the milk the fish was cooked in aside for the sauce.
For the cheese sauce: Melt butter in a pan and stir in the flour. Cook for 2 minutes, stirring, without allowing the flour to colour.
Strain the reserved milk into the pan and, over a low heat, stir until smooth.
Bring the sauce to the boil, whisking vigorously, then simmer over a low heat for about 10 minutes. Season with white pepper, remove from heat, then add half the grated cheese and stir until melted.
Spoon the fish mixture into the pan of sauce.
To make the pie, spoon the fish mixture into an ovenproof dish and top with mashed potatoes. Grate the Parmesan cheese on to the top.
Place in preheated oven at 180 degrees. Cook for 25-30 minutes, until the top turns golden.