Fish Pie with Smoked Haddock and Kombu

Fish Pie with Smoked Haddock and Kombu

Ingredients

smoked haddock

cod

400ml milk

3 tbsp kombu

1 tbsp olive oil

50g butter

50g  flour

1 onion, finely chopped

2 cloves of garlic, crushed

125ml cream

1 tbsp Dijon mustard

Juice of ½ lemon

1 tbsp chopped dill

2 tbsp chopped parsley

4 tsp of Shony

800g potatoes, peeled and boiled


Method

Set the oven to 180C. Place the fish in a casserole dish and sprinkle with 1 ½ tbsp of Kombu, cover with milk. Put in the oven for 15 mins to lightly poach. Once done, drain the milk and save for later.

Using your fingers, flake the fish into bite-size pieces, discard the skin.

In a large pan, gently fry the onion and garlic in oil and butter.

Stir in the flour and 1 ½ tbsp. Kombu to make a roux paste. Still stirring, slowly add the warm poaching milk.

Pour in the cream, add the mustard, lemon juice, herbs. Season with Kombu and pepper.

Pour over the flaked fish in the casserole dish.

Mash the potato with butter and Shony and spread over the top.

Bake in the oven for 20-30 mins, until golden and bubbling.

 

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