Celeriac-crusted fish pie with leeks and dill
Proper comfort food this, and a really filling family lunch, too. You could also make individual pies and freeze them. The helping is generous, and you could stretch it around an extra person, making leeway for extra vegetables or some fruity pudding. Serves two or three, calories per serving 594 based on 2
- 1 small celeriac, peeled and cut into chunks
- 1 tbsp fresh dill, roughly chopped
- 125g salmon fillets
- 150g skinless and boneless smoked haddock fillets
- 150g white fish (cod, haddock, coley, pollock all work well)
- 300ml semi-skimmed milk
- 1 bay leaf (1 cal)
- 20g butter, plus 2 tsp
- 2 leeks, sliced and washed
- 1 large clove garlic, peeled and finely chopped
- 20g plain flour
- 1 tbsp wholegrain mustard
- 100g frozen garden peas
- Step 1 Boil the celeriac in salted water until tender, then drain well and use a stick blender to mash to a smooth purée. Season well with salt and pepper. Mix in the dill.
- Step 2 Put the fish in a pan with the milk and bay leaf. Slowly bring to a simmer. When the fish is just flaking, lift it out (keep the milk) and lay it on a plate. When cool enough to handle, remove the skin and bones.
- Step 3 Preheat the oven to 180C/Gas 4.
- Step 4 Melt a teaspoon of the butter in a medium-sized pan and add the leeks and garlic. Cook until soft. Scoop out and keep to one side.
- Step 5 Melt 20g of the butter, stir in the flour and cook for a minute before gradually whisking in the fishy milk to make a smooth sauce. Mix in the mustard then gently fold in the fish, peas, and leeks. Taste and add seasoning.
- Step 6 Pile the mixture into a dish. Top with the celeriac-dill mash. Melt the final teaspoon of butter and brush the top of the pie with it. Bake for 30 minutes until browned and hot through.