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Pollack Pie with Crushed Potato Topping
Pollack Pie with Crushed Potato Topping is a modern English recipe (originating in Cornwall) for a classic fish pie of pollack with a crushed new potato topping. The full recipe is presented here and I hope you enjoy this classic English version of: Pollack Pie with Crushed Potato Topping.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Herb RecipesMilk RecipesBaking RecipesBritish Recipes
Pollack is one of Britain's under-appreciated fish species. It is line-caught in western Cornwall and fresh pollack, when prepared with consideration is the match for just about any other white fish (it is a member of the cod family after all). The combination of smoked and unsmoked fish in this dish makes all the difference to the flavour.
Ingredients:
1.5kg new potatoes, scrubbed clean
500g pollack fillets
500g smoked pollack fillets
150ml dry white wine
600ml whole milk
1/2 onion, sliced
1 bayleaf
1 strip of thinly-pared lemon zest
2 sprigs of fresh parsley
1 sprig of fresh dill
1 sprig of fresh tarragon
For the Sauce:
100g butter
40g plain flour
2 eggs, hard-boiled and quartered
1 tbsp (heaped) fresh parsley
50g Cheddar cheese, grated
sea salt and freshly-ground black pepper, to taste
Method:
Bring a pan of salted water to a boil, add the new potatoes and boil for about 20 minutes, or until tender. Drain the potatoes, turn into a bowl and roughly crush with a fork. Season liberally with salt and black pepper, then set aside.
Combine the wine, milk, onion, bayleaf, lemon zest, parsley, dill and tarragon in a shallow pan. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Add the fish fillets, bring back to a simmer and cook for 5 minutes more or until the fish is just cooked through.
Carefully remove the fish with a slice and set aside to keep warm. Strain the liquid in the pan into a bowl and discard the herbs and spices.
For the sauce, melt half the butter in a heavy-based pan. Scatter over the flour and stir in to form a smooth roux. Cook, stirring constantly, for about 2 minutes or until the flour is no longer raw. Take off the heat and allow to cool slightly then gradually whisk in the strained poaching liquid. Keep whisking until smooth then bring to a gentle simmer and cook over the lowest possible heat for 10 minutes, stirring frequently.
Flake the fish, removing any skin and bones. Arrange the fish in the base of a buttered ovenproof dish. Scatter over the eggs and the parsley. Stir the cheese into the sauce then pour over the fish. Season to taste then top with the crushed new potatoes.
Dot the dish with the remaining butter then transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 30 minutes, or until the dish is piping hot and the topping is beginning to brown.
Serve hot, accompanied by boiled peas or a boiled mix of peas and sweetcorn.
