Luxury Fish Pie

Luxury Fish Pie

Serves 6

'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.


  • About one kilo of misshapes including some superior fish such as halibut and turbot. Probably some smoked haddock too (choose golden bullets or steaks and skin them after
  • 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. Strip away any skin and bone (but you won't find any on our misshapes). 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. 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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