Black Garlic Kitchen

Black Garlic Fish Pie

Fish pie: a perennial favourite comfort dish – a mixture of flaked fish and prawns, studded with sweet Black Garlic – what’s not to love!

Black Garlic Fish Pie

Prep: 45 mins + chilling | Cook: 40 mins | Serves: 6 

Ingredients

  • 4 eggs – boiled for 8 minutes, peeled and roughly chopped
  • 450ml whole milk
  • 150ml double cream
  • 2 bay leaves
  • 1 whole dried clove
  • Pinch of freshly grated nutmeg
  • 1 sprig fresh thyme
  • 450g sustainable firm white fish fillets* e.g. salmon, cod, haddock or hake
  • 50g butter
  • 1 medium onion – peeled and finely chopped
  • 50g plain flour
  • Salt
  • Ground white pepper
  • 3 tbsp chopped fresh parsley
  • Grated zest of 1 small lemon
  • 1 tsp dried English mustard powder
  • 225g frozen raw peeled king prawns* – deveined and patted dry with kitchen towel
  • 8 cloves Black Garlic – finely sliced
  • 1 tsp table salt
  • 1kg floury potatoes such as Maris Piper or Kind Edwards – peeled and cut into chunks
  • Salt
  • Ground white pepper
  • 70g butter
  • 1 large egg yolk
  • 50g freshly grated Gruyère cheese
  • 25g freshly grated Parmesan cheese

Method

  • Start by boiling, peeling and chopping the eggs. Set aside to cool down.
  • Next, place the milk, cream, bay leaves, dried whole clove and a pinch of nutmeg in a frying pan set over a medium to low heat. Bring the mixture to a simmer. Add the fish fillets and poach gently for 5 minutes until just tender. Transfer the fish to a plate with a slotted spoon. Flake the flesh, discard any skin or bones. Strain the poaching liquid through a sieve into a jug and set aside.
  • Melt 50g of butter in a large non-stick saucepan set over a medium to low heat. Add the onion and cook for 6 minutes or until soft and translucent, stirring occasionally. Stir in the flour and cook for 2 minutes, stirring continuously. Pour in the reserved poaching liquid a little at a time, whisking continuously. Once all the liquid has been added reduce the heat and simmer very gently for 10 minutes until it thickens. Season well with salt and white pepper. Remove from the heat and stir through the parsley, lemon zest and mustard powder. Fold in the flaked fish, prawns, chopped eggs and sliced Black Garlic.
  • Spoon the fish sauce into a 2 litre ovenproof dish. Leave to chill in the refrigerator for 1 hour.
  • Meanwhile, make the mashed potatoes – half fill a large saucepan with cold water set over a high heat. Add one teaspoon of salt and the potatoes. Bring to the boil then reduce the heat to a simmer. Cook the potatoes in the boiling salted water for 15 minutes or until tender. Drain the potatoes well. Return the potatoes to the saucepan and cover with a lid. Shake well so the potatoes break up a little. Push the potatoes through a potato ricer or mash until smooth and fluffy. Season generously with salt and white pepper before beating in the butter and egg yolk.
  • Spoon a layer of the mashed potatoes on top and fluff up using the back of a fork. Sprinkle over the cheeses.
  • Heat the oven to 200C/180Cfan/Gas4.
  • Bake for 40 minutes or until piping hot, bubbling and golden.

To Serve: serve with peas.

Top Tip: there are all sorts of variations on fish pie, amend the recipe by switching to your own choice of fish. BGK add prawns to the pie for a contrast in texture to the soft fish. If you don’t like boiled eggs in the pie then leave them out. The choice is yours!

*the sustainability of seafood can vary, so check the Good Fish Guide to make sure you’re making an ocean-friendly choice.

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