Cullen skink pie recipe

Serves 4

Ingredients

  • Suitable large pie dish or four single pie dishes
  • 500g of Scottish haddock
  • 1 dried bay leaf
  • 6 whole black peppercorns
  • 50 g of unsalted butter
  • 285ml of fresh double cream
  • 450ml of fresh whole milk
  • 2 fillets of Scottish smoked haddock
  • 250g of leeks, finely chopped
  • 200g of peas (frozen is fine)
  • 45g of plain flour
  • Enough mash potatoes to cover 4 pie portions
  • Parsley to garnish

Recipe

  1. Step 1

    Prepare your mash potatoes.

  2. Step 2

    Put the milk, cream, haddock and smoked haddock into a pan, adding bay leaf and peppercorns.

  3. Step 3

    Carefully bring to the boil, and then simmer for 7 minutes.

  4. Step 4

    Remove the fish from the pan.

  5. Step 5

    Once cool, remove the skin from the fish and flake into large chunks.

  6. Step 6

    Strain the liquid and then return it to the pan.

  7. Step 7

    Add the leeks, finely chopped.

  8. Step 8

    Melt 50g of butter in another pan. Add the flour to make a roux.

    Slowly whisk in the cooking liquid and carefully bring to the boil.

  9. Step 9

    Lower the heat and simmer for 5 minutes.

  10. Step 10

    Stir in the fish, leeks, peas and parsley. Seasoning to taste.

  11. Step 11

    Spoon the mixture into your pie dish or individual pie dishes and cool, then chill.

  12. Step 12

    Cover the pies with cooled mash potato.

  13. Step 13

    Brush the top of the pies with melted butter.

  14. Step 14

    Heat through in the oven at 180C until the topping is golden and the pie is thoroughly heated throughout. Serve