the fish society, Luxury Fish Pie

Luxury Fish Pie	Fish code 150655	Serves 6
Says Fish Society chairman, James, Smith, "'Capers AND gherkins?', asked my wife. 'You can do it with one or the other but not both!' Even de-gherkined, it was still fantastic. This recipe was inspired by Delia Smith's version in her book, Winter Collection. Surely you have it?"

Fish Soc
Luxury Fish Pie Pack
180ml/6 fl oz dry white wine
1 bay leaf
110g/4 oz butter
55g/2 oz plain flour
2 tbsps creme fraiche
5 pickled gherkins
1 tbsp chopped fresh parsley
1 dsp chopped fresh dill
Salt & pepper
900g/2lb Désirée potatoes
1 tbsp pickled capers
75g/3oz cheddar cheese, grated.

1 Defrost then drain the fish. Drain, rinse and chop the gherkins and capers.

2 Make sure the potatoes are all the same size, cutting large ones in two. Bring to boil, cook for 12 mins. Drain.

3 Put wine and stock in a pan with bay leaf and some salt and pepper. Bring to poaching temperature (just about touchable - not boiling!). Add fish for five minutes. Remove fish. Strain liquid through a sieve.

4 Melt half the butter in a pan. Stir in flour. Cook gently for 2 minutes. Gradually stir in strained stock. Turn heat down and cook for further 5 minutes. Stir in gherkins, creme fraiche, parsley and dill. Season to taste.

5 Grate potatoes (result beats mashing!) and combine with rest of butter. Stir in capers.

6 Remove any skin and bone from fish. Use your fingers: they should slide off easily. Flake if necessary.

7 Combine all fish and sauce in oven proof dish. Add potato topping and finally the cheese. Bake at 220C / 425F / Gas 7 for 35 minutes.

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