Cullen Skink Fish Pie
For an easy-to-make, delicious fish pie, this recipe from chef Andrew Fairlie is one to try. The yummy-looking photo is courtesy of photographer Carlo Paloni.
Serves 6 Total Time 1hrs 50 mins
- 500g undyed smoked haddock
- 250ml whole milk
- 250ml cold water
- 2 leeks (white parts only), washed and diced
- 250g Albert Bartlett Potatoes, quartered, par-cooked
- 3kg Albert Bartlett Rooster Potatoes, peeled, diced
- ¾ tsp mild curry powder
- 1 tbsp plain flour
- 50g unsalted butter
- 1 small bunch snipped coriander
- 125g frozen peas
- Salt and pepper
- 150g unsalted cold butter, diced
- 100ml warm whole milk
- 1 bunch spring onions, sliced
- Pinch of dried chilli flakes
- Salt and pepper
- 2 egg yolks
- Put the fish into a pan large enough to hold it comfortably and cover with milk and water. Bring gently to the boil.
- By the time it comes to the boil the fish should be just cooked – if it’s not then give it another minute. Remove the fish from the pan and allow it to cool.
- Melt the butter in another pan on a medium heat. Add the leek and pinch of salt along with the curry powder.
- Cover and allow to sweat without colouring for about 10 minutes until the leeks are very soft.
- Dust the plain flour into the soft leeks, stir and combine and continue to cook for 2 minutes.
- Pour the haddock cooking juices throughout a sieve onto the flour and leeks.
- Add the par-cooked Apache Potatoes and turn up the heat slightly, simmer gently for 20–25 minutes.
- Add the frozen peas to the pot and break the haddock into flakes and add this to the pot as well.
- With sharp scissors, snip the coriander and add into the haddock/potato mix.
- Gently stir until all is evenly combined. Carefully pour all into a suitably sized oven-proof dish and allow to cool slightly.
- Place the potatoes into a large pan and cover with cold water. Add 2 tsp salt and cook on a medium heat until fully tender.
- Drain the potatoes into a colander, discard the water and return the cooked potato to the pot. Reduce the heat and dry out a little.
- Mash the potato then beat in the cold butter. Pour in the warm milk and stir until smooth.
- Add the spring onions and a pinch of chilli flakes, stir well then add the egg yolks and stir until evenly mixed.
- Spoon the mashed potato on top of the ‘cullen skink’ and spread evenly. Make a few ridges with the tips of a fork.
- Bake in a preheated oven (190°C) for 35 minutes until heated through and crispy golden on top.