Name: Cornish-style mackerel fish pie
Total time: 90 min
Yield: 6 servings
Ingredients: 600 g mackerel fillets, skin on, pin bones removed; 300 ml olive oil (for confit); 2 bay leaves; 3 strips lemon peel; 3 garlic cloves, smashed; 1 tsp black peppercorns; 40 g butter; 2 leeks, sliced; 40 g all-purpose flour; 300 ml whole milk; 150 ml fish or chicken stock; 100 ml heavy cream; 1 tbsp Dijon mustard; 3 hard-boiled eggs, quartered; 2 tbsp chopped parsley; 1 tbsp chopped dill; juice of 1/2 lemon; 320 g sheet all-butter puff pastry; 1 egg, beaten (for glazing)

Equipment

You'll need: Oven.

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Method

1
Warm the oil with the bay, lemon peel, garlic and peppercorns to about 70°C (160°F). Add the mackerel and cook very gently for 10-12 minutes. Lift out, skin, and flake into large pieces.
2
Melt the butter and soften the leeks for 8 minutes. Stir in the flour, then gradually whisk in the milk, stock and cream. Simmer 5 minutes until thick.
3
Stir in the mustard, herbs and lemon juice, and season. Fold in the mackerel and eggs and spoon into a pie dish.
4
Heat the oven to 200°C (400°F). Lay the pastry over the top, trim, crimp the edges and cut a couple of steam vents. Brush with egg.
5
Bake 30-35 minutes until puffed and deep golden. Rest 10 minutes before serving.

Cornish-style mackerel fish pie

Ingredients

Equipment

Method

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