Fish Pie


(4 portions)

  • 2 punnets Garden Cress
  • 600g mash potatoes
  • 225g cod skinned and cubed
  • 225g salmon skinned and cubed
  • 225g smoked haddock skinned and cubed
  • 200g cooked frozen peas
  • 400ml milk 400
  • 70g butter
  • 3 tbsp flour
  • seasoning (salt and pepper)
  • 8 lemon wedges
  • 12pcs Melba toast


  • Place the cubes of fish in a medium pan and cover with the milk.
  • Place over a gentle heat and slowly bring to boil, simmer for at least 2 minutes.
  • Carefully strain the milk from the fish and reserve the milk, put the fish into a bowl and add one chopped punnet of Garden Cress and the cooked frozen peas.
  • Make a roux with the butter and flour in a medium pan, add the warm milk, whisk gently until the sauce thickened and season well.
  • Pour the sauce in the bowl on top of the fish mix and fold gently.
  • Pour the mix into small ramekins, oven dish or kilner jar and pipe the mash on top.
  • Baked in the oven at 180°C for at least 20 minutes.
  • Serve with lemon wedges, Melba toast and the other punnet of fresh Garden Cress.

Recipe: Franck Pontais

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