I love fish pie and I was determined that it shouldn’t be off the menu because of its potato topping. Celeriac tastes just as good
- Olive oil
- 80g chopped onions
- 2 leeks, white part only, chopped
- 100 (1 cup) of sliced mushrooms
- 400g (13oz) sustainable fish fillets, cut into chunks (salmon, huss, coley etc)
- 175g/1 cup raw peeled prawns or shrimps
- 250ml milk
- 1 bay leaf
- 1tbsp butter
- 2tbsp fresh parsley
- 1tbsp fresh dill
- 1 slug of white wine (optional)
- 2 small celeriac
- A little milk
- Knob of butter
- Salt and pepper
Preheat the oven at 180ºC/160ºC/gas 4.
First, make the celeriac mash. Peel the celeriac and cut into chunks, then boil until tender. Transfer to a blender, add a little milk, a knob of butter and some salt and pepper and whiz to a puree. Put in a bowl and put to one side.
In a saute pan, heat 1tbsp of olive oil and sweat the onions and leeks for a few mins. Remove to a plate and keep on the side. In the same frying pan, cook the mushrooms for a few mins until lightly golden. Put them to the side with the onion and leeks.
Place the fish and prawns into a larger pan, add the milk and add the bay leaf and bring to the boil. Steam/poach for no longer than 4 mins. Remove the fish from the pan and put to the side but keep the milk, removing any bones or skin.
Arrange the fish on the bottom of your ovenproof serving dish, layer the herbs, onions, leeks, mushrooms and the fish. Add back some of the cooking milk to add some moisture to the dish.
Cover with the mashed celeriac. If you’re making it all in one go it needs only 10 mins in a preheated oven at 180ºC/160ºC/gas 4. If you’re reheating the fish pie from cold, it will take about 30 mins.
Serve with Savoy cabbage.
Smoked fish works well substituted half and half or completely, in which case you could swap the prawns for bacon. Also, if you prefer a thicker sauce around your fish then you could use cornflour to keep it gluten free.
Prep time: 30 mins
Cook time: 30 mins
Source: Dawn Waldron