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Mary Berry's Fish Pie
Ingredients
- Filling:
- 350g smoked haddock fillets
- 350g unsmoked haddock fillets
- 1 leek
- 50g butter
- 50g flour
- 600ml warm milk
- Juice of ½ a lemon
- Handful of dill or parsley
- Salt and pepper to taste
- Topping:
- 5 slices stale bread
- 75g butter
- 75g mature cheddar
- 50g cream cheese
- 1 egg white
Directions
- Dice the fish into bite sized chunks (not too small), and set aside
- Finely chop the leek and fry in 50g butter until soft
- Add 50g flour and slowly whisk in 600ml of hot milk, adding it gradually
- Add more milk if too thick, and season to taste
- Add the juice of ½ a lemon, and the herbs
- Add the fish - it'll cook in the hot sauce
- Once the fish turns white, transfer all the mixture to an ovenproof dish
- For the soufflé topping
- Cut 5 slices of stale bread into croutons, and set aside
- Melt 75g butter and 75g mature cheddar in a pan
- Reduce to a low heat and add 50g cream cheese
- Whisk one egg white until white and frothy
- Add the egg white and croutons to the pan and gently combine
- Arrange the mixture over the top of the fish sauce
- Bake 180deg (fan) for 25-30 mins until crisp and golden
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