Katie Quinn1 Comment

Katie's Fish Pie, Crunchy Bacon, Leek + Caper Topping

Katie Quinn1 Comment
Katie's Fish Pie, Crunchy Bacon, Leek + Caper Topping



6-8 large floury potatoes, peeled + cut into large chunks
Large knob of Butter
1/4 cup milk
1/4 cup light cream
Salt + white pepper


800g firm, flaky white fish (I used Australian Blue Eye Cod)
250g smoked Haddock fillets
1 1/2 cups milk
1/2 tsp whole black peppercorns
2 dried bay leaves
1 brown onion
1 large leek
2 celery stalks
3 spring onions
Salt + freshly ground black pepper
Olive oil
Extra knob of butter


300g pouring cream
Zest of one lemon
1 tsp chopped fresh flat leaf parsley
1 tsp chopped fresh dill
1 tsp chopped fresh tarragon
1 tbsp butter
Salt + freshly ground black pepper


Canola or vegetable oil
1 small leek, finely sliced
2 spring onions, finely sliced
1 tbsp salted capers, rinsed
6 rashers of bacon, fat + rind removed, use the lean part only.


Preheat your oven to 180˚C (350˚F)

Cook potatoes in a large saucepan of salted boiling water. Once cooked, drain and mash the potatoes with the butter, milk and cream then season to taste with salt and white pepper.

Into a medium size saucepan add the milk, peppercorns and bay leaves, heat until lightly simmering, stirring consistently for approximately 5 minutes to infuse the flavours. Add the cod fillets and continue to simmer over a very low heat for 10 minutes. Using a spoon remove any milk skin that may form. With a slotted spoon remove fish from milk (do not discard, set the milk aside for later) allow the fish to cool before flaking into a bowl along with the flaked smoked trout fillets (ensure that you remove any fish bones) season with freshly ground black pepper and a small pinch of salt.


Peel and dice the brown onion. Heat a tablespoon or two of olive oil in a large deep saucepan, add the onion and gently sauté with a pinch of salt until softened. Add in the finely sliced leek, celery and spring onion to the saucepan and cook for a further 5-10 minutes to soften all veggies. Then transfer mixture to the base of the baking dish (I used a ceramic pie dish measuring 14” x 10”/35cm x 26cm) and spread
out evenly.


Into a small saucepan strain the milk in which the cod was previously poached, add the cream, fresh herbs, lemon zest, nutmeg, butter and season. Heat until butter melts, then pour the sauce over the fish in the
pie dish.


In a small heavy bottom saucepan add canola or vegetable oil (about an inch deep). When hot add all ingredients with the exception of the bacon, fry for 5 mins to crisp up ~ but don't let it go too brown. Remove and drain. Repeat the process with the bacon, drain all ingredients on kitchen towel patting dry to remove excess oil.

Fill a piping bag fitted with a piping nozzle of you choice, add the mashed potato and pipe on top of the fish. Cook in the oven for 1 hour or until the potato starts to turn golden brown and crispy, half way through cooking, sprinkle the top of the potato with the crispy bacon topping and return to the oven.

Serve with a scattering of chopped chives, a few fresh dill sprigs, crusty bread and a good chilled
white wine.