Fish Pie


  • Sea Bass
  • Conger Eel
  • 200g Mussels
  • 400g Butter
  • 100g Flour
  • 750 ml Milk
  • 150mls Cream
  • Crème Fraiche
  • 1 x Lemon
  • 1 x Bunch of Celery
  • 2 x Bulb of Fennel
  • Potatoes
  • Cheddar Cheese
  • Gruyere Cheese
  • 1 x Bunch of Parsley
  • 1 x Bunch of Spring Onions
  • 1 x White onion
  • Frozen petit Pois
  • 2 x Eggs
  • Salt & Pepper


Fish stock

Fish head into boiling water, add pepper corns

Leaf off of celery and some fennel – simmer for 20 mins

Heat a frying pan and add a knob of butter to melt

Add Mussels discarding open or cracked

Filet and skin the Sea bass and the Conger and cube

Take muscles out of shells, discard shells

Drain stock and keep to one side

White sauce

Replace most of the milk with fish stock.  Add a splash of milk to whiten the sauce and simmer for 15 mins

Bake 6 large  potatoes for an hour in the oven until soft and scoop  out of the skins – put through a rice masher to make it light and fluffy. Melt the remaining butter and cream together in a pan and season, before adding to the fluffy potato. Work with a spatula until the mash is super smooth rich and silky

Add small handful each of cheddar and gruyere cheese to the white sauce to thicken it

To make the fish mixture – soften the diced  onions, and sliced spring onions, celery and fennel to some butter in a skillet and cook for 10 mins. Add to the baking dish.

Add the fish to the baking  dish, add veg and peas, season with sea salt and black pepper then add zest of lemon and add white sauce to fish, mix in then add the piped mash to the top of the pie.

Finish with egg wash

Put into oven for 20-30 mins 180c/400f