Nelly Robinson's Lancashire-style fish pie.William MeppemChef Nelly Robinson of Sydney'sNel restaurant shares his Lancashire-style fish pie that's a favourite of his father (and grandfather).
Bechamel sauce
- 40g butter
- 40g plain flour
- 200ml milk
- 100ml fish stock
- 350g cheddar cheese
- zest of 1 lemon
- 1 bunch dill,roughly chopped
- salt and pepper
- Preheat the oven to 190C fan-forced (210C conventional).
- In a large pot,melt the butter and slowly whisk in the flour to make a roux. Cook over a medium-low heat for 2-3 minutes.
- In a separate bowl,mix the milk and stock together and then slowly add to the roux,whisking quickly to get rid of any lumps. Continue whisking for a few minutes then add the cheese,lemon zest,a squeeze of lemon juice and the dill. Season with salt and pepper,and once the cheese has melted,set aside to cool.
- Dice the fish into 2cm cubes,and de-vein the prawns (keep whole).
- Add the diced fish,bechamel,peas and leeks to a large mixing bowl and gently combine,ensuring the sauce coats all the ingredients. Transfer the mixture to a large baking dish and set aside.
- Next,peel and dice the potatoes and add to a pot of boiling water. Once soft,drain the potatoes,return to the pot and mash together with the butter,milk and salt (to taste).
- Spread the mash on top of the fish mix,level the potato with a pallet knife until smooth and make a pattern with a folk. Sprinkle with the cheese and place in the oven for 15-20 minutes,until golden brown.
- Meanwhile,very finely chop the parsley. Once the pie is cooked through and golden brown,add the chopped parsley and serve.
Serves 4-6
Tip:Bechamel is a classic sauce made from flour,butter and milk and is often used as a base for other flavours.
This recipe is from episode seven ofGood Food Kitchen season 2,screening on 9Now.