– Fish on Friday –
Old-Fashioned Fish Pie with Cheesy Mash
It’s FRIDAY and that can only mean one thing, FISH! And, as it is British Pie Week, I decided to treat us all to a comforting old-fashioned style fish pie……with a cheesy mashed potato topping, just like mum’s. As a fish fanatic, I recently received a box of fish from Delish Fish as part of Fish is the Dish’s Fish Fanatic programme, and as part of my fishy haul I was delighted to see that I was sent some lovely wild Saithe fillets aka Coley. Coley, now there is an intriguing fish, it has more names than an international jewel thief! Known as Coley, Saithe or Coalfish, it also has aliases of Sillock, Pitlock, Cuithe and Harben, the latter four names being specialised to the Shetland Isles and the Orkneys.
This tasty fish is a member of the cod family and has a greyish, pinky brown tinge to the flesh. It has a firm but flaky texture and is a wonderfully versatile fish, which is great in pies, fish cakes as well as being fabulous when fried. I happen to know that it is a very popular fish in France, and when I am in France, I VERY often see lovely fillets of wild Scottish saithe in the fishmongers, which makes me sad that we don’t value it more in the UK. If you order saithe fillets from Delish Fish, they will arrive in a special box, all skinned, boned and filleted and sealed in handy portion sizes, ideal for freezing or for flinging into the frying-pan straight away!
So, today’s tasty fish pie is made with some of my saithe fillets, as well as salmon and some North Atlantic prawns for a luxury feel to the end of the week, as well as a “why not” treat as it IS Friday! You could of course make this pie with ALL white fish and maybe some smoked fish could be added too…..it’s a moveable feast and the combination of fish is up to you; I would also suggest hake and whiting as alternative fish to the usual cod and haddock.
But back to my pie again, the cheesy topping is a special treat too and makes this such a tasty family supper dish; I know lots of people add peas or boiled eggs to their pie fillings, and I have done so in the past too, but I sometimes find that the peas become overcooked and the eggs become rubbery, so we prefer to serve the peas on the side, instead of adding them to the fish pie filling, although this pie was served with some lovely yellow and green courgettes in a garlic butter today. I DID add the optional chopped chives and parsley though, as I LOVE the flavours of those herbs with fish……if you prefer not to add cheese to the topping, that is fine, although I sometimes add sliced tomatoes on top of the mashed potatoes by way of adding another vegetable element to the dish, great for your five-a-day count. So, here is my lovely family fish pie, in all its glory, with thanks to John from Delish Fish and the lovely team at Fish is the Fish for sending me the box of fish……more recipes to follow. That’s it for now, see you later and have a Fab Friday! Karen.