Delia Smith Fisherman Pie

Delia Smith’s Fisherman Pie is made with undyed smoked haddock fillet, Manx boneless kipper fillets, Arbroath smokies, smoked salmon, and a creamy sauce with butter, flour, and single cream. This delicious Fisherman Pie recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.

Delia Smith Fisherman Pie Ingredients

Fish Mixture:

• 8 oz (225 g) undyed smoked haddock fillet
• 2 oz (50 g) plain flour
• 5 fl oz (150 ml) single cream
• 2 large eggs, hard-boiled and chopped
• 1 heaped tablespoon salted capers, rinsed and drained
• 4 cornichons (baby gherkins), chopped
• 1 tablespoon lemon juice
• A few sprigs of fresh watercress, to garnish
• Salt and black pepper
• 2 Manx boneless kipper fillets
• 8 oz (225 g) Arbroath smokies
• 8 oz (225 g) smoked salmon or smoked salmon trimmings
• 15 fl oz (425 ml) whole milk
• 1 bay leaf
• 6 black peppercorns
• A few stalks of fresh parsley
• 3 tablespoons chopped fresh parsley
• 2 oz (50 g) butter

For the Topping:

• 2 lb (900 g) Desirée potatoes
• 2 oz (50 g) butter
• 2 tablespoons crème fraîche
• 1 oz (25 g) Gruyère cheese, finely grated
• 1 tablespoon Parmesan cheese, finely grated

How To Make Delia Smith Fisherman Pie

1. Preheat Oven: Set to Gas mark 6, 400°F (200°C). Butter a 9-inch (23 cm) square, 2-inch (5 cm) deep baking dish.
2. Cook Haddock: Place haddock in a baking tin, cover with milk, and add bay leaf, peppercorns, and parsley stalks. Bake uncovered on a high shelf for 10 minutes.
3. Prepare Fish: Remove skin from kipper fillets, and skin and bone Arbroath smokies. Chop them into 2-inch (5 cm) pieces. If using whole smoked salmon slices, chop them too. Put all the fish into a bowl. Strain the haddock cooking liquid, discarding bay leaf, parsley stalks, and peppercorns. Reserve the liquid. When the haddock is cool, remove the skin and flake it into large pieces. Add it to the bowl with the other fish.
4. Make Sauce: Melt butter in a pan. Stir in flour and slowly add the reserved fish liquid, stirring all the time. Gradually add the cream, season with salt and pepper, and simmer for 3-4 minutes. Stir in chopped parsley.
5. Combine Mixture: Add hard-boiled eggs, capers, cornichons, and lemon juice to the fish. Mix in the sauce gently. Pour everything into the prepared baking dish.
6. Prepare Topping: Peel and quarter potatoes. Steam them in a steamer over boiling water with a spoonful of salt for about 25 minutes, until soft. Drain, return to the pan, and cover with a tea towel for 5 minutes. Add butter and crème fraîche, then mash with an electric whisk until smooth and fluffy. Season with salt and pepper.
7. Assemble and Bake: Spread mashed potatoes over the fish mixture, making a pattern with a palette knife. Sprinkle with Gruyère and Parmesan. Bake on a high shelf for 30-40 minutes until the top is golden brown.
8. Garnish and Serve: Garnish with fresh watercress before serving.

Recipe Tips

• Use Fresh Fish: For the best taste, use fresh fish. If using frozen fish, make sure it’s fully thawed.
• Strain the Liquid Well: When straining the haddock cooking liquid, remove all bay leaves, parsley stalks, and peppercorns to avoid unwanted flavors.
• Mix Gently: When adding the sauce to the fish, mix gently to keep the fish pieces whole and avoid breaking them.
• Check Potato Consistency: The mashed potatoes should be smooth and creamy. If they seem dry, add a bit more crème fraîche or butter.
• Preheat the Oven: Make sure the oven is fully preheated before baking so the pie’s top gets a nice golden brown color.

What To Serve With Fisherman Pie?

This creamy Fisherman Pie pairs well with a fresh green salad, steamed vegetables, crusty bread, or roasted potatoes. It also can be served alongside garlic-buttered asparagus, sautéed spinach, green peas, or a simple coleslaw for a tasty dinner.

How To Store Leftovers Fisherman Pie?

• Refrigerate: Let the leftover Fisherman Pie cool to room temperature. Then, cover it tightly and store it in the refrigerator. It will keep for up to 3 days.
• Freeze: If you want to freeze the pie, make sure it’s completely cooled before freezing. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.

How To Reheat Leftovers Fisherman Pie?

• In The Oven: Preheat your oven to 350°F (175°C). Place the pie in an ovenproof dish, cover with foil, and bake for about 20-30 minutes or until heated through. Remove the foil in the last 5 minutes to crisp the top.
• In The Microwave: Place a serving on a microwave-safe plate. Cover loosely and heat on high for 2-3 minutes, or until hot. Stir halfway through heating to ensure even warming.

Delia Smith Fisherman Pie Nutrition Facts

Serving Size: 1 serving (based on 4 servings total)

• Calories: 580
• Total Fat: 34 g
• Saturated Fat: 14 g
• Cholesterol: 145 mg
• Sodium: 860 mg
• Potassium: 800 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 3 g
• Sugars: 4 g
• Protein: 28 g

Try More Delia Smith Recipes:

• Delia Smith Roast Chicken
• Delia Smith Potato Salad
• Delia Smith Onion Sauce
• Delia Smith Lasagne Ragu Recipe