Three Fish Pie
A comforting British three-fish pie with a creamy leek-and-milk sauce, tender chunks of salmon and haddock, topped with buttery mashed potato and melted Gruyere — rich, warming and perfect for family dinners.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 1 kg potatoes
- tbsp butter (for mash)
- ml milk (for mash)
- 50 g gruyere
- 75 g butter (for sauce)
- 2 pcs leek (sliced)
- 75 g plain flour
- 150 ml white wine
- 568 ml milk (for sauce)
- 2 tbsp parsley (chopped)
- 250 g salmon
- 250 g haddock
- 250 g smoked haddock
- 6 pcs eggs
Directions
- Preheat oven to 200C (180C fan).
- Put potatoes in a saucepan of cold salted water, bring to the boil and simmer until tender; drain and mash with butter and milk, season to taste.
- Melt butter in a saucepan, add sliced leeks and stir, cover and simmer gently for 10 minutes until soft.
- Measure flour into a small bowl, add wine and whisk until smooth.
- Add milk to the leeks, bring to the boil, then add the wine–flour mixture and stir briskly until thickened.
- Season the sauce, add chopped parsley and the three fishes, stir over the heat for two minutes.
- Spoon the fish mixture into an ovenproof casserole and scatter over the eggs; allow to cool until firm.
- Spoon mashed potatoes over the fish, mark with a fork and sprinkle with gruyere.
- Bake for 30–40 minutes until lightly golden on top and bubbling around the edges.