Luxe fish pie - Good Food Middle East
Salmon and smoked haddock are perfect partners in this creamy, cheesy fish dish – freeze ahead and thaw for a make-ahead dinner party main
Ingredients
- 500g thick white fish fillets, such as cod or haddock, unskinned
- 500g thick salmon fillet, unskinned
- 300g smoked haddock (preferably undyed)
- 700ml full fat or semi- skimmed milk
- 1 medium onion, cut into thin wedges
- 2 bay leaves
- 75g butter
- 75g plain flour
- 140g young spinach leaves
- ½ small pack dill, roughly chopped
- 1½ kg potatoes (ideally Maris Piper), cut into even-sized pieces
- 50g butter
- 100g mature cheddar, coarsely grated
- 300ml tub half-fat crème fraîche
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