You will need
- 1x 500g fish pie mix
- 60g butter
- 50g plain flour
- 1 litre of milk
- 200ml creme fraiche
- 1kg Maris Piper potatoes peeled and cut into even pieces
- 1 leek finely sliced
- Grain mustard
- 1 lemon
- Splash of Pernod or Dry sherry
- Bay leaf
- Star anise
- 1 banana shallot finely diced
- 100g stale bread roughly grated
- 4 eggs – hard boiled and grated
- 2 TBS capers chopped
- Handful of parsley chopped
Method
- Melt butter and sizzle the shallot, bay leaf, star anise,
- Stir in the flour and cook to a light sandy texture
- Add Pernod or dry sherry and reduce slightly, add the milk and creme fraiche stirring slowly to bring to a gentle simmer, whilst the sauce thickens.
- When thick take off the heat and season well, then carefully stir in the mixed fish, add a squeeze of lemon juice
- Pour into an oven dish and allow to cool.
- bring the potatoes to a boil and cook until soft, drain well then mash adding a drop of milk and butter
- Add the grain mustard to the mashed potato and stir in well,
- Spoon the mustard mash over the fish,
- Mix the grated egg, chunky breadcrumb and the capers together and spread this out over the potato
- Place the finished dish into the oven and bake for 40 -45 minutes, checking to make sure the center is hot, and the topping is a golden colour
