Charlie’s Luxurious Fish Pie

Charlie’s Luxurious Fish Pie. Charlie Uwins outside The Scotsman's Pack in Hathersage.

A Lovely recipe from Charlie Uwins, head chef of the Scotsmans Pack, Hathersage. It’s a fish pie that is truly luxurious.

To book a table, go to www.scotsmanspackcountryinn.co.uk or call 01433 650 253. Their breakfast service times are 8.30-11am seven days a week; on Monday-Thursdays, food is served noon-9pm; on Fridays and Saturdays, food is served from noon-9.30pm; and on Sundays, food is served from noon-7pm.

There are five en-suite bedrooms at The Scotsmans Pack.

Charlie’s Luxurious Fish Pie
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Charlie’s Luxurious Fish Pie


Ingredients


  • Fish Stock

  • 500g fish bones

  • 200g white onion

  • 1 garlic clove

  • 2 sticks of celery

  • 1 lemon

  • 1 tablespoon peppercorns

  • 120ml white wine

  • 1 litre of water


  • Fish Velouté

  • 50g butter

  • 50g plain flour

  • 500ml fish stock

  • 1 bay leaf

  • 50ml cream

  • Seasoning


  • Fish Pie Base

  • 300ml velouté

  • 400g diced fish (we use salmon, haddock and smoked mackerel)

  • 60g spinach

  • 2 shallots finely diced

  • 40g peas

  • 5g dill

  • 75ml white wine


  • Parmesan Mash

  • 500g Maris Piper potatoes

  • 5tsp salt

  • 50g butter

  • 100ml milk

  • 50ml cream

  • 50g parmesan

  • Seasoning

Method


  • Fish Stock
  • Wash fish bones. In a pan with some oil, sweat off bones, then add vegetables and lemon, sweat down, then add pepper and wine, simmer for 5 minutes.
    Add cold water and simmer for 20-30 minutes and strain. Reduce and put back on the stove and reduce by half.
  • Fish Velouté
  • In a pan melt butter and add plain flour, cook till a sandy texture.
    Slowly add fish stock. This will thicken when all ingredients are incorporated, add cream, season and set aside. 
  • Fish Pie Base
  • In a pan, sweat down shallots, add fish and seal. Deglaze with wine and reduce. Add velouté spinach and peas and finely chopped dill.
    Check seasoning.
    Place in oven dish.
  • Parmesan Mash
  • Start by boiling the potatoes until tender. When you have mashed potatoes, heat milk and cream in another pan.  Whisk/mix in the milk, then slowly add cubed butter and finish with parmesan. Pipe or spread on top of the fish pie and bake at 190deg for 10-15 minutes until golden brown.
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