West Country Fish Pie

This recipe won second prize for Louise Edwards in the 2011 Melplash Show fish pie competition run by the Riverside Restaurant.


  • Cornish Haddock
  • Cornish Hake
  • Tiger Prawns
  • Butter
  • Shallots chopped
  • Fennel bulb chopped
  • Dry white wine
  • Dry Vermouth
  • Fish Stock
  • Double cream
  • Wholegrain mustard
  • Sea salt & pepper
  • Lemon juice
  • Lemon Thyme
  • Tarragon, flat leaf parsley
  • Desiree potatoes
  • Milk & butter
  • Egg yolks


Sweat the shallots and fennel in butter until soft. Add the wine and reduce by half. Add the stock and reduce by half

Pour in the cream and reduce, strain off the shallot and fennel, stir in the mustard

Poach the fish in water, with a squeeze of lemon juice and the thyme. Remove the fish and fold the prawns and fish into the sauce with some lemon juice and herbs. Put into a dish

Meanwhile, cook the potatoes and mash with milk and butter, beat in the egg yolks and then pile on top of the fish mixture in the dish

Bake for about 20 minutes @ 180°c