27/01/2024
It's a legendary dish ! Willie Little 's family friendly fish pie has featured in many media publications over the years, and we still get asked for the recipe, so here it is! Make sure you get the fish from a quality fishmonger such as Fish In Crieff!!
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INGREDIENTS
SERVES 4
500g mixed white fish (cut in chunks) - can be smoked or plain although smoked gives a lovely flavour
480g tub Katy Rogers Crème Fraiche
2 Hard Boiled Eggs (chopped)
500g Mashed Potato
100g Mull of Kintyre Cheddar (grated)
1 tbsp chopped Parsley
K**b Butter to grease pie dish
Salt and Pepper
Mara Seaweed Dulse - (a sprinkle) - a dried seaweed available online from Edinburgh based firm maraseaweed.com
METHOD
Pre-heat oven to gas mark 5, 190 or 375 degrees
Dry fish, place in a bowl mix with crème fraiche
Season with salt and pepper and place in a buttered pie dish
Add chopped egg and parsley
Top with mash potato and smooth with palette knife
(if feeling adventurous then use a piping bag)
Top potato with grated cheddar and a dust of the Mara Seaweed Dulse
(seaweed will give a slight smoked flavour)
Place pie dish in a bain marie (a tray with some boiling water) and put in oven for 45 mins or until sauce appears up side of mash and the top is crispy and light brown
Allow to rest for 4 – 5 mins before serving
At my fish shop Fish in Crieff we have fish for your pie already cut but if you prefer to prepare your own make sure to have some smoked fish included as it makes all the difference to the taste
www.littlesrestaurant.co.uk
