main-meals

Smokey Fish Pie

May 22

With cheesy spring onion mash and a creamy sauce, fussy eaters will never notice that this homely fish pie recipe is actually packed full of veg too! I love using smoked fish but if you’re not a big fan just substitute with the regular stuff.

Serves 6
70 mins

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Place the potatoes and a large pinch of salt in a large saucepan of cold water and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 12–15 minutes or until tender when pierced with a fork. Drain and return the potatoes to the pan. Mash the potatoes with the butter then stir through the spring onions.
2. Heat the sunflower oil in a frying pan, add the garlic, carrot and celery and sauté until tender. Remove the vegetables from the pan and place in a large high-sided baking dish with the haddock and cod chunks and set aside.
3. Melt the butter in another saucepan and stir in the flour quickly so you have a smooth paste. Gradually whisk in the warm milk and bring to the boil. Reduce the heat to a steady simmer and simmer for 2 minutes, stirring continuously, until the sauce becomes thick. Remove the pan from the heat and add in three-quarters of the grated cheese, (keeping the rest for the topping), the Dijon mustard and season with salt and black pepper.
4. Pour the sauce over the fish and vegetables and mix to combine. Gently spread the mashed potato over the top, season with a little extra salt and black pepper, sprinkle on the reserved grated cheese and bake in the oven for 35–40 minutes until crisp and golden on top.

2 lbs potatoes, preferably roosters, peeled and diced

A large pinch of salt

2 tbsp butter

4 spring onions, roughly chopped

1 tbsp sunflower oil

2 garlic cloves, peeled and finely chopped

1 large carrot, peeled and finely chopped

3 celery sticks, finely chopped

10 oz smoked haddock, skinned, boned and cut into chunks

10 oz cod fillets, skinned, boned and cut into chunks

2/3 stick of butter

1/2 cup plain flour

2 cups warm milk

1 cup cheddar cheese, grated

1 tsp dijon mustard

Sea salt and freshly ground black pepper

900g potatoes, preferably roosters, peeled and diced

A large pinch of salt

25g butter

4 spring onions, roughly chopped

1 tbsp sunflower oil

2 garlic cloves, peeled and finely chopped

1 large carrot, peeled and finely chopped

3 celery sticks, finely chopped

300g smoked haddock, skinned, boned and cut into chunks

300g cod fillets, skinned, boned and cut into chunks

75g butter

75g plain flour

500ml warm milk

110g cheddar cheese, grated

1 tsp dijon mustard

Sea salt and freshly ground black pepper

You'll Need

Large saucepan

Frying pan

Medium saucepan

Casserole dish

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My home town of Howth is famous throughout Ireland for its fish. Along the west pier there are plenty of fishmongers to choose some of the freshest fish for supper. This wonderfully creamy seafood chowder always reminds me of home and with a few slices of brown bread with Irish salted butter, I’m there in an instant. This recipe is from my cookbook HomeCooked.

light-meals
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Smoky Fish Cakes with Minty Peas and Tartare Sauce

April 12

Fish pie has to be one of my ultimate comfort food dishes but for lighter and brighter days this dish is the perfect solution for those still craving those wonderful flavours. I coat my fish cakes in a little polenta, which, when fried gives a wonderful golden, crunchy crumb. These fish cakes are best eaten fresh but if you don’t get through them all, they freeze beautifully.

main-meals
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Beer Batter Fish with Hasselback Potatoes

September 07

This is a great take on good old fish and chips. The hasselback potatoes are one of my favourite ways of cooking potatoes, they turn golden brown and beautifully crispy. Don’t be afraid of shallow frying the fish, once you have a nice high-sided pan and a controlled heat, everything will work out nicely, but do be careful when cooking with hot oil.

main-meals