This is a simple twist on a classic fish pie, replacing pastry or mashed potato with a cheesy scone or dumpling type topping which bakes beautifully to give a soft middle and crunchy top. I’ve used smoked salmon here, but you can replace that with any type of fish or even prawns. Serve with a jacket potato for a wonderful, warming winter dinner. Heather x
Ingredients
(serves six)
For the sauce:
- 3 heaped tbsp butter
- 2 large leeks, chopped
- 2 tbsp plain flour
- Small glass of white wine
- 400ml milk
- 5 fillets of your fish of choice, cut into chunks.
For the topping:
- 280g/10oz self raising flour
- 110g/4oz cream cheese
- 1tsp caster sugar
- 50ml milk (approx.)
- 30g/1oz cheddar (or parmesan) cheese to finish
Method
- Melt the butter in a medium saucepan. Add the chopped leeks and cook until the leeks have begun to soften. Pour in the white wine and cook for two to three minutes. Sprinkle in the flour and mix well. Slowly add the milk, stirring, until everything has combined and then bring to the boil, still stirring continuously. Once boiled, remove from the heat and set to one side.
- In a large bowl, add the flour, sugar and cream cheese. Mix to combine (using your hands here is easiest). Then add the milk, a little at a time, until the crumbs combine to form a soft, sticky dough.
- In an oven proof dish (approx. 25cm/10inch square or similar), add the fish chunks and pour over the sauce. Stir together and spread evenly across the dish. Using your hands, break the dough into pieces and place them gently on top of the sauce. Spread them out – its ok if there are gaps, but you want the dough to stay on top of the sauce.
- Grate the cheddar cheese on top, then place into the oven and bake for 15 to 20 minutes until the top is golden brown.
