Sea-sonal delights

Green’s proper fish pie,

by Rob Green, Green’s of Whitby

Serves 4


4 Raw tiger prawn tails , sliced in half  lengthways

16 queen scallops

12 fresh mussels

 250g of each smoked haddock, salmon and halibut, skinned, boned and cut into 2cm cubes.

Cover and refrigerate.

The Veloute sauce

500ml Fish stock, Make your own or use a good a quality variation

3 Tablespoons unsalted butter

5 Tablespoons flour

100ml Double cream

1 Tablespoon of each, parsley, dill and tarragon, chopped

Salt & Pepper, to taste

Bring the stock to a simmer in a large saucepan.

In a separate saucepan, melt the butter over low heat (don’t let it burn) and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes. You are making the roux.

Whisk the simmering stock into the roux and keep heating and whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form, just skim it away with your spoon. Depending on your hob top, the sauce may take 5 – 10 minutes to get to your desired consistency.

Season with salt and pepper  and whisk in the cream.

Strain if you have a fine mesh strainer or chinois

Leave to cool slightly before stirring in the fresh chopped herbs.


The mash and cheese topping

2 Pounds of potatoes, peeled and cut into 2cm cubes

1 teaspoon of salt

150ml Double cream

25g  Butter

Salt and pepper, to taste

25g Mature cheddar cheese, grated

Boil the potatoes with the salt for 15 – 20min until they break when pressed with a fork.

Strain and return to the pan. Mash the potatoes over a low heat and whisk in the butter and cream. Season to taste and leave until cool enough to place into a piping bag

Putting it all together

Take 4 oven proof pie dishes and pour the sauce 1/3 of the way up the dishes.

Place all the raw fish on top except the fresh mussels.

Pipe the mashed potato on top and sprinkle with the cheese.

Place in a really hot oven for 25 – 30mins until bubbling and piping hot.

Steam the mussels open in a little water, strain and push into the top of the pie so they stand proudly up.

Serve your pie !

TOP FISH TIP- By leaving the fish raw before we place it in the pie dishes, the fish will not become dry and any juices released will give our sauce even more flavour.

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