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Ingredients
- (Serves 4)
- 3 fillets of natural smoked haddock
- 10 black peppercorns
- 1 bay leaf
- 3 1/3 cups milk
- 3 1/4 to 3 1/2 lbs potatoes, peeled and cut into quarters
- 2 sticks plus 1 TBSP unsalted butter and more still
- 3/4 cup AP flour
- 4 hard boiled free range eggs, peeled and minimally chopped
- sea salt & freshly ground pepper
Details
Adapted from holiday-velvet.com
Preparation
Step 1
In ovenproof dish, cover the smoked haddock, bay leaf and peppercorns w/2 C milk and bake in 375F oven for approximately 20 minutes. Check to be sure fish is cooked through; it should easily flake when prodded with knife.
Remove from milk, strain and save milk and flake fish into hearty bite size chunks.
Meanwhile, boil your potatoes. When they are cooked, drain and mash them, blend in the remaining 1 1/3 C milk and 10 TBSP butter and season with salt and pepper.
While the potatoes are boiling, melt the remaining 7 TBSP butter in a pan and when it's starting to bubble, add the flour and stir until mixture smells biscuity (this suggests the flour is cooked) but do NOT let the mixture change color. There must be no browning at all. Then add warm fish milk, whisking as you go to avoid lumps. Let the sauce thicken until it easily coats spoon and check seasoning.
In a pie dish place your haddock and hard boiled eggs. Pour your fishy white sauce over, leaving room for you to spread on the top layer of potatoes. Then run a fork across the top of the potatoes, as if plowing a field. This is not for mere decoration, but aids in crisping. Dot the top with little knobs of butter, place the pie in 425F oven and cook for 30 minutes until piping hot & golden brown. Serve with boiled peas.
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