Smokey Fish Pie, Cheesy Champ Mash

Being able to make a basic white sauce or bechamel is a skill everyone should have.
The simple bechamel sauce is the doorway to undiscovered realms in cookery, and if you have this skill under your belt the world of pies is your oyster!

White sauce and variations of it go so well with many other foods, from meats to fish, to vegetables and spices.

You can add white wine, red wine, sherry, brandy, mustard's, oh the list is endless what extra flavors can be added to a basic sauce.

As the bechamel is such an important basic sauce, it was literally the first thing I learned to cook in chef college, and the skill of turning out a perfectly silky smooth bechamel has seen me through a thirty year career.

The heart of this fish dish is the creamy white sauce which will imbibe all the flavors of the smoky fish and commune with the creaminess of the cheesy champ mash...... add some mushy peas and you are in comfort food heaven.


As we are going to be adding fish to the sauce, a certain amount of liquid will leech out of the fish during cooking so we will begin with quite a thick sauce which will thin out as the fish cooks.
I choose to use a mixture of smoked cod with fresh cod and salmon,  smoked fish on it's own would be too overpowering but just adding a little give that touch of smokiness. You might like to add prawns, mussels or other fish to your pie too.

You will need........for the white sauce/ pie base....   

400 mls full fat milk
100 mls double cream
50 g butter
60 g plain flour
half medium onion
150 g green of leek
1 teaspoon smoked paprika

fresh black pepper
200 g fresh cod
200 g fresh salmon
100 - 150 g smoked cod

for the champ top.......    

800 g peeled potatoes
1 bunch scallions / spring onions
100 g butter
100 mls double cream
100 g strong mature cheddar cheese - grated
1 tablespoon parmesan  grated or shavings
salt and pepper

How to......

• wash and slice the scallions, heat 100 g butter, add the scallions and cook for a moment, add 100 mls double cream and bring to the boil, turn the heat off, season with salt and pepper and set aside until needed.
• cut the fish into nice chunky pieces
• slice the leek quite thinly and wash well
• peel and dice the onion
• mix the milk and cream together and heat to almost boiling, set aside for a few moments
• in a deep heavy bottom saucepan heat 50 g butter, add the diced onion, fry lightly then cover with a lid and sweat gently for a few moments
• add the leek and cook for another moment over a medium heat
• add the flour and smoked paprika and stir well, letting it cook until it takes on a sandy like texture
• slowly add the warmed milk and cream stirring with a wooden spoon in small circles
• as the floury mixture begins to thicken continue to add the milk in small amounts until finished
• keep stirring to avoid any lumps, let the sauce come to the boil and turn the heat down to a very gentle bubble
• season with some black pepper....we won't add any salt as the smoked fish will be salty enough to flavor the dish
• cook for 10 minutes then add in the fish, stir so all the fish is coated in sauce, leave it to cook for another 10 minutes
• while the sauce is cooking you can boil the potatoes in the normal way
• when cooked, drain the potatoes and return them to a medium heat to dry them out and keep them fluffy
• mash the potatoes by hand or use an electric mixer if your like
• when the potatoes are soft, pour in the scallions and cream, mix well then check for seasoning, now add the grated cheeses, mix again, then set the potatoes aside
• when finished cooking, pour the fish sauce base gently into an ovenproof pie dish or into individual pie dishes,,,, try not to stir as we don't want to break the fish up
• top with the champ mash and bake in a pre-heated oven 200oC for approx 15 minutes or until the top has browned and the liquid begins to bubble at the edges, if this happens then the pie is heated through

You can enjoy this dish on its own or as I recommend, with some mushy peas........delish!