This is, hands down, the tastiest fish pie I’ve ever had. It is more of a work-day dinner than a dinner-party piece, but it is just tasty-gorgeous. It is from the Donna Hay magazine which is worth every penny of the £5.20 an issue I pay for it.
200g fresh sourdough crumbs (I keep a bag of left-over sourdough pre-grated in the freezer then you can use it when you want)
Half a bunch of tarragon (so about 12-15g)
150g unsalted butter, melted
salt and pepper
2 leeks, white part only, thinly sliced
2 cloves of garlic, crushed
300g broccoli florets, cut into smaller florets
800g of thereabouts of firm fish (fresh not frozen as in it can’t be cooked from frozen!). I have used all cod, or a combo of cod and salmon and smoked haddock. See what you like. Cut it into 3cm pieces – this is important as it gets only 10 mins in the oven.
1 tablespoon of plain flour
250g sour cream
2 tablespoons of Dijon mustard
Oven to 200C. Place the breadcrumbs, half the tarragon, half the butter, salt and pepper in a large bowl and mix to combine. Then place on a large oven tray and cook for ten minutes – until golden.
While the breadcrumbs are toasting, heat the rest of the butter in a large ovenproof pan over a high heat – the pan will eventually go in the oven with the whole fish pie in it. Add the leek, garlic and broccoli to this pan and cook, uncovered, for about five minutes or until the veg is softened.
In a separate bowl, place the fish, flour and more salt and pepper and toss to combine. Add this fish mixture, the remaining tarragon, the sour cream, mustard and water to the pan and stir to combine. Top with the breadcrumbs and cook in the oven for another ten minutes in the oven until golden brown and the fish is cooked through.
I serve this with peas. It is so much tastier than you think it’s going to be.
I want to say “my children lap this up.” But they pretty much hate it. But I still make it.
(Don’t forget how good leeks and garlic are for gut bacteria!)