Delia Smith Luxury Fish Pie Recipe

This Delia Smith Luxury Fish Pie Recipe is a rich and smoky recipe, which features Arbroath smokies and creamy mashed potatoes. It’s the ultimate comfort food recipe, ready in about 1 hour and 45 minutes.

Delia Smith Luxury Fish Pie Recipe Ingredients

The Fish Filling

• 8 oz (225 g) undyed smoked haddock fillet
• 2 Manx boneless kipper fillets
• 8 oz (225 g) Arbroath smokies
• 8 oz (225 g) smoked salmon or smoked salmon trimmings
• 15 fl oz (425 ml) whole milk
• 1 bay leaf
• 6 black peppercorns
• a few stalks fresh parsley
• 2 large eggs, hard-boiled and chopped
• 1 heaped tablespoon salted capers, rinsed and drained
• 4 cornichons (baby gherkins), chopped
• 1 tablespoon lemon juice
• 3 tablespoons chopped fresh parsley
• a few sprigs fresh watercress, to garnish

The Sauce

• 2 oz (50 g) plain flour
• 2 oz (50 g) butter
• 5 fl oz (150 ml) single cream
• salt and freshly milled black pepper

The Topping

• 2 lb (900 g) Desirée potatoes
• 2 oz (50 g) butter
• 2 level tablespoons crème fraîche
• 1 oz (25 g) Gruyère, finely grated
• 1 level tablespoon finely grated Parmesan (Parmigiano Reggiano)

How To Make Delia Smith Luxury Fish Pie Recipe

1. Poach the haddock: Arrange the haddock in a baking tin. Pour over the milk and add the bay leaf, peppercorns, and parsley stalks. Bake, uncovered, on a high shelf of the oven (400°F) for 10 minutes.
2. Prepare the smoked fish: Meanwhile, remove the skin from the kipper fillets. Skin and bone the Arbroath smokies (the flesh comes off easily). Chop them into 2-inch pieces along with the smoked salmon. Place all this prepared fish in a large mixing bowl.
3. Strain and flake: When the haddock is cooked, strain off the poaching liquid and reserve it (this is your stock). Discard the aromatics. Remove the skin from the haddock, flake the flesh into largish pieces, and add it to the bowl with the other fish.
4. Make the sauce: Melt the butter in a saucepan, stir in the flour, and gradually add the reserved fish liquid bit by bit, stirring continuously to make a smooth roux. Finish by adding the single cream and seasoning. Simmer for 3-4 minutes.
5. Assemble the filling: Stir the chopped parsley into the sauce. Add the hard-boiled eggs, capers, cornichons, and lemon juice to the bowl of fish. Pour the sauce over the fish mixture. Mix everything gently and carefully so as not to break up the fish too much. Pour the mixture into a buttered baking dish.
6. Steam the potatoes: Peel and quarter the potatoes. Put them in a steamer fitted over a saucepan of boiling water, sprinkle with salt, and steam until absolutely tender (about 25 minutes). Drain the water, return potatoes to the pan, and cover with a tea cloth for 5 minutes to absorb steam.
7. Mash and top: Add butter and crème fraîche to the potatoes. Whisk with an electric hand whisk until smooth, creamy, and fluffy. Taste and season. Spread the potatoes all over the fish filling, making a ridged pattern with a palette knife.
8. Bake: Sprinkle the grated Gruyère and Parmesan cheeses over the top. Bake on a high shelf in the oven at 400°F (200°C) for 30-40 minutes, until the top is bubbling and nicely tinged brown. Serve garnished with watercress.

Recipe Tips

• Arbroath Smokies: These are haddock that have been hot-smoked, giving them a distinctively rich, savory flavor and a copper color. If you can’t find them, hot-smoked trout or mackerel is a decent substitute.
• Why Steam Potatoes?: Delia specifically recommends steaming the potatoes rather than boiling them. Steaming prevents the potatoes from becoming waterlogged, ensuring the mash is fluffy and able to absorb the rich butter and crème fraîche without becoming sloppy.
• The “Acid” Kick: The addition of cornichons (gherkins) and capers might seem unusual, but their sharp acidity cuts through the intense richness of the smoked fish and cream sauce, balancing the dish perfectly.
• Don’t Over-mix: When combining the sauce with the delicate fish flakes, use a folding motion. You want chunks of fish in the final pie, not a fish paste.
• Cheese blend: The combination of nutty Gruyère and sharp Parmesan creates a savory, golden crust that is superior to standard cheddar.

What To Serve With Delia Smith Luxury Fish Pie Recipe

This rich pie needs fresh, green sides to lighten the meal.

• Buttered garden peas (a classic pairing)
• Steamed broccoli or green beans
• Fresh watercress salad (as suggested)
• Roasted vine tomatoes

How To Store Delia Smith Luxury Fish Pie Recipe

• Refrigerate: Store leftovers in the baking dish covered with foil, or transfer to an airtight container. Keep in the fridge for up to 2 days.
• Reheat: Reheat portions in the microwave or place the dish back in a 350°F oven for 20-25 minutes until hot through.
• Freeze: You can freeze the assembled pie before baking. Wrap tightly and freeze for up to 1 month. Thaw completely in the fridge before baking. You can also freeze cooked leftovers, though the sauce may separate slightly upon reheating.

Delia Smith Luxury Fish Pie Recipe Nutrition Facts

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 185mg
• Sodium: 980mg
• Total Carbohydrates: 45g
• Dietary Fiber: 4g
• Sugar: 4g
• Protein: 38g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Try More Recipes:

• Delia Smith Lemon Meringue Pie Recipe
• Delia Smith Jambalaya​ Recipe
• Delia Smith Green Tomato Chutney Recipe