Facebook Live Cook Along | Fish Pie

Fish Pie
Fish Pie

Hi everyone, as we’re heading into colder weather I am very excited to share my fish pie recipe for our next cook along. I will be showing you how to use a classic method to make a white sauce – infusing the milk with the herbs, onion and peppercorns to give a deep, aromatic flavour before combining it with a roux. The twist I mentioned yesterday will be the unusual crust the fish pie provides. It is a much lighter variation and a delicious twist on an old favourite.

Remember, If you want to cook along, you'll need to buy and prepare the ingredients listed below. You can decide what side you serve along with the pie - just remember to have it prepared in advance. This is lovely served with roasted butternut squash or even seasonal greens. So don't forget to join me on my Facebook page here on Saturday, 21st November 2020 5pm - to create my fabulous fish pie. What a great dinner for the family.

190916 Rosemary Shrager 0098 Edit Rosemary Low 2
Cooking at Home with Rosemary


700g white fish fillets (such as haddock,
pollock, hake or sole), skinned
200g undyed smoked haddock fillet, skinned
40g unsalted butter, melted
100ml Fish Stock or chicken stock
3 tablespoons chopped parsley
3 tablespoons crème fraîche
200g shelled cooked prawns, preferably defrosted
sea salt and black pepper

For the béchamel sauce:
600ml full-fat milk
2 bay leaves
½ onion, peeled and cut in half
6 white peppercorns
a sprig of thyme
50g unsalted butter
50g plain flour
sea salt and white pepper

For the walnut and Parmesan crust:
30g unsalted butter
1 onion, finely chopped
4 tablespoons finely chopped parsley
60g walnuts, crushed
60g breadcrumbs
2 tablespoons grated Cheddar cheese
4 tablespoons grated Parmesan cheese
1 egg yolk
a pinch of cayenne pepper