Moules Marinière Fish Pie
Jack Munn
British
Pie
This, is a moules marinière fish pie, built around the classic white wine and cream sauce, flavoured with the oceanic taste of the mussels and topped with a lovely mash potato and cheddar crumb.
Ingredients
1KG Wild Welsh Mussels
2 tbsp butter
2 shallots (or 1 onion) chopped
6 garlic cloves
200ml dry white wine
Large handful of parsley, chopped
250ml double cream
1-2tbsp corn flour, mixed with warm cooking liquor
Handful of frozen peas
300g white fish, diced
300g trout bites
750-1kg mash potato
50g breadcrumbs
50g grated cheddar
Directions
Put a large pan over a medium heat and melt the butter. Add the shallots with a pinch of salt and cook gently until completely soft. Add the garlic and cook for a minute until fragrant.
Add the mussels and white wine, cover with a lid and cook for 2–3 minutes until the mussels open. Lift them out, discard any that haven’t opened, keeping the cooking liquor in the pan.
Once cool enough to handle, remove the mussels from their shells and discard the shells.
Put the pan back on a medium heat, add the cream and bring to a gentle simmer. Whisk in the corn flour slurry until the sauce thickens enough to coat the back of a spoon, then take it off the heat and stir through the parsley.
Gently fold in the peas to cool the mixture down, then add the diced white fish, trout and the mussels. Season lightly, then transfer to a baking dish.
Pipe on mash potato, top with breadcrumbs laced with grated cheddar and bake at 200°C for 20–25 minutes until golden and crisp and bubbling at the edges. Rest briefly before serving.
