Introducing our mouthwatering Smoked Haddock and Lincolnshire Poacher Fish Pie recipe! This quick and tasty dish combines the rich, smoky flavour of haddock with the creamy, tangy notes of Lincolnshire Poacher cheese. Our Camembert Bakers, renowned for their ability to produce oozy, baked cheese wonders also serve as a vessel for this hearty meal. Topped with a dollop of melted cheese-laden mash, this pie offers a gloriously decadent experience, perfect for those seeking comfort and warmth in every bite.
Ingredients:
50g of Grated Lincolnshire Poacher
100- 150g Smoked Haddock Fillet
250ml of milk
1x bay leaf
60g butter
20g plain flour
1 Shallot
1 Tbsp Frozen Peas
200g of Potatoes, peeled and cut up in even chunks( we like Maris Piper for mash)
Cracked Black Pepper & Salt to taste
(Serves one)
Method:
1. In a deep frying pan, add your milk, bay leaf, fillet of fish (whole, skin on) and a couple of cracks of black pepper. Bring to a gentle boil (you should see some small bubbles) and then poach for 8 minutes.
2. Boil your potatoes in salted water until fork tender. Drain well and leave in the colander to cool.
3. Gently lift out your fish, pop on a side plate and remove your bay leaf.
4. Finely dice your shallot and in a medium saucepan, gently cook until translucent with about 10g of your butter. Then remove from pan and add to the plate with your fish.
5. Using the pan you have just cooked the shallot, add half of your remaining butter and all of your flour. Cook out until you have a roux. Little by little, add in the poaching milk, stirring consistently as the sauce should thicken.
6. Mash your potatoes with the remaining butter, a spoonful of the white sauce and half the cheese. Season to taste.
7. Flake your fish and add to the remaining white sauce with the peas (they can be added frozen as they will cook through in the oven), shallots and seasoning to taste.
8. Pour your fish sauce into the baker, it should fill up to around 2/3s of the depth. Add your mash and then scatter the rest of your grated cheese.
9. Grill on a medium to high heat for around 12 minutes, until the cheese is bubbling.
10. Serve with a crisp watercress salad.
