Luxury fish pie

Luxury fish pie

A fish pie, I think, always needs a bit of smoked fish to really make it taste good and what could be more luxurious than smoked Scottish langoustines? If you can’t get hold of any, use giant tiger prawns instead, and replace half of the plain haddock with smoked haddock.

Equipment and preparation: for this recipe you will need a large ovenproof dish, about 2.5 litres/4 pints 7fl oz capacity.


For the poaching stock

For the filling

  • 500g/1lb 2oz haddock fillet (or other white fish of your choice), skinned and boned
  • 250g/9oz salmon fillet, skinned and boned
  • 250g/9oz smoked langoustines

For the saffron mash

For the sauce