Hake & Scallop Pie

Total Time: 90 mins

Level: Easy

Servings: 3 People

To be honest with you, we didn’t know what the seafood in this pie would be until we popped into the fishmongers that day. We knew we wanted to make a comforting and wholesome dish, and fate would have it that it was destined to be a hake and scallop pie. We picked up these scallops at a surprisingly reasonable price, and as we needed a firm-fleshed whitefish for the filling, the fishmonger recommended hake!

Ingredients

For the pie

250ml full-fat milk
1/2 onion
2 cloves
1 bay leaf
350g Cornish hake fillet
5 Cornish scallops
25g butter
25g plain flour
Small bunch of chopped parsley

For the mash

1kg potato
50ml full fat milk
25g butter
Pinch of nutmeg

Method

Turn on the oven and heat to 200C/180C fan/gas 6.
Start off by making the sumptuous, creamy sauce for your pie. Melt the butter in a saucepan, then add the flour, stirring constantly for about a minute. Gradually stir in the milk on a low heat to fully incorporate it into the sauce, then gently simmer for 5-10 mins until thickened. Set aside.
Now ready your fish fillet to poach in some delicious flavours. Add the milk, onion, cloves, bay leaves and peppercorns to a medium-sized pan, then slowly bring to the boil.
Carefully add your Cornish hake into the hot milk and reduce the heat. Poach for 6-8 minutes, adding the scallops in the final few minutes.
Once the fillets are ready, removed them from your mixture with a slotted spoon and transfer them to an over proof dish. Pour your sauce mixture over the fish and set aside.
It's time to get mashing! To make the mash, boil the potatoes until cooked, drain and mash. Add seasonings of your choice.
Spoon the mash onto the fish mixture in your ovenproof dish and rough up slightly with a fork to add some texture. Place the dish in the oven for 35-40 mins until piping hot and golden on top.
Add a side of something green - we recommend tender stem broccoli for this one - and serve up!