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Chef Nelly Robinson’s classic fish pie

Nelly Robinson

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Nelly Robinson’s Lancashire-style fish pie.
Nelly Robinson’s Lancashire-style fish pie.William Meppem

Chef Nelly Robinson of Sydney’s Nel restaurant shares his Lancashire-style fish pie that’s a favourite of his father (and grandfather).

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Ingredients

Bechamel

  • 40g butter

  • 40g plain flour

  • 200ml milk

  • 100ml fish stock

  • 350g cheddar cheese

  • zest of 1 lemon

  • 1 bunch dill, roughly chopped

  • salt and pepper

Fish

  • 450g smoked fish (I used mackerel and kingfish)

  • 400g fresh salmon

  • 6 x extra-large raw prawns

Mash

  • 1kg desiree potatoes

  • 40g butter

  • 30ml milk

  • salt and pepper

  • 100g peas (fresh or frozen, I prefer fresh)

  • 300g cheddar cheese, grated

  • 1 leek, split lengthways and sliced into half moons

  • 100g parsley, chopped

Method

  1. Step 1

    Preheat the oven to 190C fan-forced (210C conventional).

  2. Step 2

    In a large pot, melt the butter and slowly whisk in the flour to make a roux. Cook over a medium-low heat for 2-3 minutes.

  3. Step 3

    In a separate bowl, mix the milk and stock together and then slowly add to the roux, whisking quickly to get rid of any lumps. Continue whisking for a few minutes then add the cheese, lemon zest, a squeeze of lemon juice and the dill. Season with salt and pepper, and once the cheese has melted, set aside to cool.

  4. Step 4

    Dice the fish into 2cm cubes, and de-vein the prawns (keep whole).

  5. Step 5

    Add the diced fish, bechamel, peas and leeks to a large mixing bowl and gently combine, ensuring the sauce coats all the ingredients. Transfer the mixture to a large baking dish and set aside.

  6. Step 6

    Next, peel and dice the potatoes and add to a pot of boiling water. Once soft, drain the potatoes, return to the pot and mash together with the butter, milk and salt (to taste).

  7. Step 7

    Spread the mash on top of the fish mix, level the potato with a pallet knife until smooth and make a pattern with a folk. Sprinkle with the cheese and place in the oven for 15-20 minutes, until golden brown.

  8. Step 8

    Meanwhile, very finely chop the parsley. Once the pie is cooked through and golden brown, add the chopped parsley and serve.

Tip: Bechamel is a classic sauce made from flour, butter and milk and is often used as a base for other flavours.

This recipe is from episode seven of Good Food Kitchen season 2

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/chef-nelly-robinson-s-classic-fish-pie-20230405-p5cyd2.html