A family supper to savour. This comforting fish pie can use any white fish fillets, it is your preference whether to opt for our Denhay smoked or unsmoked back bacon. Either way, this hearty dish will satisfy all appetites.
Serves 8 people Prep 20 minutes Cook 75 minutes
1kg White fish fillets, skinless and boned, cut into bitesized chunks
2 tbsp olive oil
1 large white onion, finely sliced
6 rashers of Denhay back bacon (smoked or unsmoked to preference) chopped
4 small bulbs of fennel, quartered
100g slightly salted butter, plus extra for browning
50g plain flour
400ml whole milk
200ml single cream
2tbsp chopped flat-leaf parsley
900g white potatoes, peeled and cubed
Preheat the oven to 190°C/gas mark 5. Use a large baking dish (we recommend approx. 2.5ltr capacity) and place in the fish fillets, seasoning well with salt and pepper. In a medium saucepan, heat the oil, then add the onion, Denhay back bacon pieces, and the fennel and allow to cook slowly for 10mins over a medium/ low heat. All ingredients should be nicely softened without too much colour. Once cooked, place the contents of the pan over the fish in your baking dish.
In a non stick saucepan, place half the butter, the plain flour, 300ml of whole milk and all the cream and heat over a low heat whisking constantly until you reach a thick consistency. Season well with salt and pepper then pour over the fish and bacon mixture in the baking dish.
Boil your cubed potatoes in a large saucepan of salted boiling water until tender. Drain and leave to air for 5 minutes before mashing well, adding the remaining butter and milk. Season to taste and then spread evenly over the fish mixture. Place a few dots of butter on top of the mash and bake in the oven for 40mins or until golden and crisp on top.
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