Fish Pie Potatoes

Cooking time: 45 mins

SERVES: 4

Ingredients

-4 large baking potatoes. Pricked.
-60ml milk.
-60g salted butter. (for mash)
-1 egg yolk.
-pinch of salt.
-Cracked black pepper.
-60g butter (for the fish)
-300g fish trim
-1/4 fennel
-1 carrot
-1 stick of celery
-100g frozen peas.
-30g plain flour.
-150g Milk.
-20g chopped parsley.
-1 Lemon.
-1 egg yolk.
-pinch of salt.
-cracked black pepper.

- 100g grated cheddar cheese.

Method

-Pre-heat your oven to 175c and bake your potatoes dry for 1 hour.
-Once cooked, leave to rest for 5 minutes then cut in half and scoop out the fluffy cooked potato, set aside the skins and place the hot potato into a bowl.
-bring your milk and your butter up to the boil and pour over your potato. Whisk until smooth, then add the egg yolk, salt and pepper the whisk again and reserve in a piping bag in a warm place. (if you don’t have a piping bag, you can simply use a fork later in the recipe instead).

- Flash fry your fish using a little butter in a non stick pan until part cooked and set aside.
-in the same pan and butter, cook the fennel, carrot & celery, slowly sweating with a good pinch of salt for 3-4 minutes then as the flour and stir until combined the cook out the flour for 5 minutes.
-Slowly add the milk whilst stirring and bring to the boil. cook for 3 minutes. Then turn the heat off and fold in the fish, peas, lemon zest and juice, chopped parsley, egg yolk, Cracked pepper and salt.

- spoon your fish pie mix into your potato skins and pipe (or fork on) the mash.
- Finish with A little grated cheese, and bake for 12 minutes at 175c.
- Plate with some fresh watercress, a drizzle of balsamic and a wedge of lemon. Enjoy!