Wright Bros Recipes
800g Wright Brothers At Home Fish pie mix - buy here.
600ml fish stock
100ml double cream
10ml Worcestershire sauce
10ml anchovy essence
30g English mustard
40g chopped parsley
For the mash
1000g potatoes, baked in their skins
2 egg yolks
Milk if required
Bake the potatoes, scrape out the potato and mash, mix with the butter and fold in the egg yolks. If the mash is too stiff and a little bit of milk and set aside.
For the fish pie sauce, melt the butter in a thick bottomed saucepan and stir in the flour to form a roux (it’s important to cook the roux for 4-5 minutes to ensure the flour is properly cooked out). Then add the hot fish stock 1 ladle at a time making sure it is properly mixed in. This will ensure a smooth and silky sauce. Once all the fish stock has been used, add the cream, Worcestershire sauce, English mustard, anchovy essence (optional) and the chopped parsley, and allow to cool.
To serve: heat the oven to 180°C. On the bottom of an oven proof dish spoon a covering of the sauce, arrange the fish on top of this and then cover with the remaining sauce. Pipe the mash potato on top (the egg yolks will ensure that the top of the pie glazes when cooking) and cook for 20 minutes. Sprinkle with a little bit of chopped parsley when you remove it from the oven. Serve with a light green salad or lightly buttered green vegetables.