Fish and Chips Pie

• eggs↗3

  (room temperature)

• butter↗50g g

  plus extra for serving

• rapeseed oil↗2 tbsp tbsp

  plus a little

• onions2

  chopped

• plain flour↗50g g
• milk↗600ml ml
• small bunch of flat-leaf parsley
• small cornichons↗6

  (about 2 tbsp), rinsed and finely chopped

• capers↗1 tbsp tbsp

  rinsed and finely chopped

• lemon↗1

  zest and juice

• starchy potatoes↗800g g

  e.g., Maris Piper

• hake fillet, skinless and boneless↗600g g

  cut into cubes

• malt vinegar↗1 tbsp tbsp
• frozen peas↗200g g

Step-by-step instructions

1. 1

   Boil the eggs for 7 minutes, then immediately plunge them into cold water and set aside to cool.

2. 2

   Melt the butter in a large pot, add the oil and onion. Cook for 5 minutes or until softened. Add the flour and stir for 1 minute to form a paste, then gradually pour in the milk while stirring constantly to obtain a smooth sauce with a thick cream-like consistency. Add parsley, cornichons, capers and lemon juice, season to taste.

3. 3

   Preheat the oven to 200 °C/180 °C fan/gas 6. Peel the potatoes, cut them into sticks, place in a pot of water. Bring to a gentle boil, cook for 2 minutes, then drain – the potatoes should remain whole. Let them steam and dry for 5 minutes.

4. 4

   Spread half of the sauce on the bottom of a large shallow pan (about 30 cm). Arrange the fish on top, halve the boiled eggs and add them. Pour the remaining sauce over. In a bowl, toss the potato sticks with vinegar, a little oil and seasonings. Place them on the pie and bake for 40 minutes until the potatoes turn golden.

5. 5

   Meanwhile, boil the peas in salted water for 2‑3 minutes, drain and lightly mash them with a knob of butter and lemon zest. Serve together with the pie.