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Sarah Butler's fish pie with a crunchy gratin: Today

Sarah Butler's fish pie with a crunchy gratin: Today
Sarah Butler's fish pie with a crunchy gratin: Today

Ingredients

Prep time: 10 minutes
Cook time: 20 minutes

Serves: 4

  • 150 g broccoli florets
  • 200ml double cream
  • 150ml water
  • 1 bay leaf
  • 200 g fresh cod cut into large chunks
  • 2 tsp cornflour
  • 1 tbsp cold water
  • 80 g white cheddar cheese grated
  • 1tsp mustard
  • ¼ tsp nutmeg
  • Salt & freshly ground pepper

Crunchy topping
Combine:

  • 50 g butter
  • 300 g breadcrumbs
  • 200 g grated cheddar

Method

  1. Boil a saucepan of salted water and steam broccoli for 8 minutes, and set aside.
  2. Add 200 ml double cream, 150 ml water, and bay leaf to a wide-bottomed pan and bring
  3. to a simmer.
  4. Carefully add the cod to the pan and poach for 8 minutes until the fish flakes away easily when prodded with a fork.
  5. Remove cod from pan and set aside.
  6. Mix the cornflour with 1 tbsp cold water and add the liquid that poached the cod into the pan for 2-3 minutes until a sauce consistency develops.
  7. Add in the white cheddar, mustard and nutmeg and season with salt and pepper.
  8. Taste and season if required. Add more cream if required.
  9. Remove the bay leaf.
  10. Lay the par-cooked broccoli into an oven-proof dish and arrange the cod around it.
  11. Pour the sauce over the fish and broccoli.
  12. Combine breadcrumbs and cheese together in a bowl.
  13. Melt the butter in a saucepan and add to the breadcrumbs and cheese mixture.
  14. Sprinkle breadcrumb, cheese and butter mixture over the top of the fish and broccoli.
  15. Place under a hot grill for 3 minutes until golden.
  16. Serve with mash or boiled potatoes and green peas.


Top tip: Make this fish pie with a mash and cheese top and grill until golden as an alternative to the crunchy top.

tester