This hearty fish pie recipe comes straight from the high seas, aaaaarrrrrr!
1. Cut potatoes in half and cook for 15 minutes. Drain and set aside to cool. Put milk in small pan and add the mace, peppercorns, salt, onion, bay leaves and one roughly-chopped carrot.
2. Bring to the boil and simmer for 5 minutes and then turn off the heat, cover the pan and leave to stand for half an hour. Before use in the sauce, strain and discard the vegetables.
3. Preheat the oven to 180°c.
4. Put haddock and salmon into a large shallow pan and just cover with water and season well. Poach gently for 8–10 minutes until just cooked.
5. Remove fish with a slotted spoon and set aside. Add monkfish to the poaching water and cook for 2 to 3 minutes until tender. Drain and set aside.
6. When the fish is cool, flake the salmon and haddock into bite sized pieces, discarding skin and bones. Put flaked fish and monkfish into six ovenproof dishes and set aside.
7. Make a béchemal sauce by melting half the butter and mixing with the flour in the pan. Keep on a low heat and gradually mix in the milk, stirring constantly. Once the sauce has thickened it is ready. Don't let it boil.
8. Do not forget to taste in order to adjust seasoning, then whisk in the crème fraîche. Lizzie also adds 2 teaspoons of dry martini, but this is a matter of personal taste. Pour the sauce over the fish.
9. Coarsely grate the potato and carrot into a sieve, squeeze out the excess moisture then tip into a bowl.
10. Melt the remaining butter in a pan and add to the potato and carrot mixture. Season with a little salt and freshly-ground black pepper and spoon over the fish.
11. Bake for 20 – 25 minutes until golden and bubbling, then serve.
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