This spicy fish pie makes a nice change from the traditional version. There’s a few processes but it can all be assembled ahead of time and baked when needed.
Wine Suggestion: Open a white with a bit of backbone and depth but not too much acidity; a Chardonnay or similar is our suggestion. Tonight we opened Domaine Rochette’s Beaujolais Blanc, a Chardonnay from an area more famously known for its reds.
Kedgeree Fish Pie – serves 6
- 12 quail’s eggs
- 400g tin light coconut milk
- 400ml whole milk
- ½ small pack coriander, leaves chopped, stalks left whole
- ½ small pack parsley, leaves chopped, stalks left whole
- 350g skinless smoked haddock fillet, cut into 2-3cm cubes
- 350g white fish e.g. cod or haddock, cut into 2-3cm cubes
- 85g butter
- 1 large onion, finely chopped
- 85g plain flour
- zest and juice of 1 lemon
- 200g fresh or frozen peas
FOR THE MASH
- 1.4kg floury potatoes, cut into large chunks
- 2 tsp turmeric
- 25g butter
- 2 tbsp mild curry powder
- 300ml milk
Bring a large pot of water to the boil and add the potatoes and turmeric. Simmer until tender, then drain well and dry over a low heat. Meanwhile, melt the butter for the mash in a small pan. Add the curry powder and cook for a couple of minutes. Stir in the milk and warm through. Mash the potatoes until smooth, then stir in the curried milk. Season well and set aside.
Bring a medium pan of water to the boil. Add the quail’s eggs and boil for 3 minutes, then plunge into a bowl of cold water to cool quickly, then peel carefully.
Mix the coconut milk and whole milk in a frying pan with the coriander stalks and parsley stalks. Heat until just coming to a simmer, then add the fish, cover and cook gently for 5-8 minutes or until just cooked. Remove the fish onto a plate and strain the milk into a jug.
Melt the butter in a large frying pan, add the onion and fry gently until soft. Stir in the flour for 2 minutes, then gradually stir in reserved milk to make a smooth sauce. Bring to the boil and simmer for 5 minutes, stirring continuously until thickened. Turn off the heat and stir in the lemon zest and juice, peas and chopped herbs with some seasoning.
Put the fish and quail’s eggs back into the pan, then tip into an ovenproof dish. Spoon the mash on top. Cover with cling film and chill until ready to cook.
Heat the oven to 200C/180C fan/gas 6 and bake for 30-35 minutes or until golden on top and bubbling underneath.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 