Scottish Smoky Fish Pie with Oat Topping
A comforting and flavorful fish pie featuring a creamy sauce with smoked haddock and other firm white fish, topped with a savory, crunchy crust made from a blend of oats, cheese, and crushed oatcakes.
🧂 Ingredients
- 300 g Smoked haddock fillets(skinless and boneless, cut into chunks)
- 300 g Firm white fish fillets (e.g., cod, haddock, pollock)(skinless and boneless, cut into chunks)
- 100 g Fresh prawns(peeled and deveined)
- 500 ml Milk
- 50 g Butter(for sauce)
- 50 g Plain flour(for sauce)
- 1/2 Lemon(zest and juice)
- 2 tbsp Fresh parsley(chopped)
- to taste Salt and black pepper
- 75 g Medium oatmeal(for topping)
- 75 g Scottish porridge oats(for topping)
- 4 Crushed oatcakes(about 50g)
- 115 g Smoked mature cheddar cheese(grated, for topping)
- 75 g Mature cheddar cheese(grated, for topping)
- 1 tbsp Rapeseed oil(for topping)
👨🍳 Instructions
- 1
Poach the fish: Place the smoked haddock and white fish fillets in a saucepan. Pour over the milk, add a bay leaf (optional), lemon zest, and a pinch of salt. Bring to a gentle simmer and poach for 4-5 minutes until the fish is just cooked. Add the prawns for the last 2 minutes.
- 2
Prepare the sauce: Carefully remove the fish and prawns with a slotted spoon and set aside. Strain the poaching liquid into a jug, reserving it. In the same saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to make a roux. Gradually whisk in the reserved poaching liquid until smooth. Bring to a simmer and cook until thickened. Season with salt, pepper, and lemon juice. Stir in the chopped parsley.
- 3
Assemble the pie: Lightly oil a deep ovenproof dish. Gently flake the cooked fish into large pieces and add the prawns to the dish. Pour the sauce over the fish and prawns, ensuring they are well coated.
- 4
Make the oat topping: In a bowl, combine the medium oatmeal, porridge oats, crushed oatcakes, and both grated cheeses. Drizzle with rapeseed oil and mix well until combined.
- 5
Top and bake: Scatter the oat topping evenly over the fish mixture in the dish. Bake in a preheated oven at 200°C (180°C fan/Gas 6) for 15-20 minutes, or until the topping is golden brown and bubbling.
- 6
Serve: Let the pie stand for a few minutes before serving hot.
💡 Pro Tips
- ✓Use a mix of smoked and unsmoked fish for a balanced flavor. Smoked fish should not be more than half the total quantity to avoid overpowering the dish.
- ✓Ensure the topping is evenly distributed for a consistent crunchy crust.
- ✓If the topping isn't browning sufficiently, you can briefly place it under the grill (broiler).
🔄 Variations
- Add a tablespoon of Dijon mustard to the sauce for an extra kick.
- Include other vegetables like leeks or peas in the fish filling.