BBC Goodfood Recipe by James Martin
- 500ml full-fat milk
- ½ onion
- 4 cloves
- 2 bay leaves
- 6 black peppercorns
- 700g pollock fillet, skinned and cut into bite-sized pieces
- 300g uncooked north Atlantic prawn , peeled
- 50g butter , plus extra for dotting
- 50g plain flour
- small bunch parsley , chopped
- pinch nutmeg
For the mash
- 1kg floury potato
- 50ml full-fat milk
- 25g butter
- pinch nutmeg
- STEP 1
Put the milk, onion, cloves, bay leaves and peppercorns in a medium-sized pan, then slowly bring to the boil. Carefully add the fish into the hot milk, reduce the heat and poach for 6-8 mins, adding the prawns for the final 3 mins. Using a slotted spoon, lift the fish into a mediumsized ovenproof dish, strain the milk and set aside.
- STEP 2
Melt the butter in a saucepan, then add the flour and cook, stirring constantly, for 1 min. Gradually stir in the milk on a low heat so that it’s fully incorporated into the sauce, then gently simmer for 5-10 mins until thickened. Finally, add the parsley, a pinch of nutmeg and some seasoning. Pour the sauce over the fish, then set aside.
- STEP 3
To make the mash, boil the potatoes until cooked, then drain well. Place the pan over the heat again, add the milk and butter, and mash until smooth. Season with salt, pepper and nutmeg.
- STEP 4
Heat oven to 200C/180C fan/gas 6. Spoon the mash onto the fish mixture, spread out evenly, then rough up slightly with a spoon or a fork. Dot the pie with butter, then place in the oven for 35-40 mins until piping hot and golden on top. If you want it to be extra crisp on top, flash the pie under a hot grill at the end to get it nice and brown.
James Martin says: “Of all the white round fish, pollock is the best sustainable alternative to cod. Like cod, pollock has lovely, big juicy flakes. I would go as far as to say that, when it is deep-fried, I don’t think most people would notice the difference between the two.”