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Ingredients

Serves 4

  • 200g hake, skinned and boned
  • 200g cod, skinned and boned
  • 200g smoked haddock, skinned and boned
  • 200g Salmon, skinned and boned
  • 1 leek, sliced
  • 200g frozen peas
  • 60g butter
  • 60g plain flour
  • 800ml milk
  • 2 heaped tsp, Dijon mustard
  • 1 fish stock cube
  • 300ml leftover white wine
  • 1 onion, finely sliced
  • 2 cloves garlic, crushed
  • 1 lemon zest & juice

 For the mash topping:

  • 6 medium rooster potatoes
  • 200ml warm milk
  • 2 free range Irish egg yolks

Method

  1. Place the potatoes on a tray, sprinkle with sea salt, and bake at 200c for 50mins until soft throughout.
  2. Remove the potatoes, slice in half, and placer the pulp through a ricer, otherwise, use a masher by hand
  3. Place the pulp on the heat and mix in the 200ml warm milk, season with salt and finish with the 2 egg yolks. Reserve for the top of the pie.
  4. In preparation for the fish, lay the whole pieces (excluding the smoked fish) on a plate with some paper cloth under. Season with some sea salt and leave to sit in the fridge for 30 mins to firm up
  5. Remove any excess salt and portion the fish into thumb-size chunks, lay into the pie dish.
  6. Slice the leek nice and thinly, and sprinkle over the fish.
  7. Pour the frozen peas into the pie dish next.
  8. To make the sauce, start by adding the onion and garlic and white wine to a pot and reduce until a glaze, now crumble the fish stock cube in and mix.
  9. In a separate pot, add the 60g butter and allow it to turn brown. Now add the flour and cook for 1 minute over high heat. Warm the milk gently in a microwave or on the heat, and add it in two stages to the flour and butter, stirring with a whisk, bring to a boil and take off the heat. This will create a basic sauce.
  10. Season the sauce with your wine/fish stock mix, then finish with mustard, lemon zest and juice.
  11.  Pour the sauce over the pie mix, top with the mashed potato, and bake at 200c for 30mins until the top is golden brown.