This is a fantastically simple pie. Using the freshest fish is always the best way to get the maximum flavour from this pie and the tail is stunning especially when you have guests over. If you like your fish pie to be creamy, feel free to add a few tablespoons of crème fraîche to the fish.
sea salt and freshly ground black pepper
4 large potatoes
200gm button mushrooms
1 brown onion
2 red bell peppers/capsicums
1 large sweet potatoes
4 sprigs of fresh flat-leaf parsley
700g fish fillets, skin off and bones removed
1 fish tail
Preheat the oven to 200°C
Peel the carrot and shred
Grate the parsnip
Grate the leeks
Grate the mushrooms
Shred the sweet potato
Add some olive oil to a large pot and allow to heat. Add the vegetables and sweat them down until they are half cooked. Put to one side and allow to cool. Shred the bell peppers and add to the mixture.
Dice the fish and add to the cooled mixture.
Season with salt and pepper
Mix through and add in the chopped flat leaf parsley.
Place the fish tail in the centre of large baking dish and pack the mixture around it and pack tightly.
On a mandolin or by finely slicing, prepare the potatoes in fine slices. This can be done in advance and the potatoes left in water to stop them browning.
Lay the potato slices around the top of the pie fanning out from the tail to resemble fish scales.
Place into the oven and bake until the potatoes turn golden brown. Serve piping hot with tomato ketchup to make it an authentic English experience 🙂