Recipe of the week
Ruby Tandoh, a young British food writer, has won a cult following in part by putting taste first in every recipe she creates, said Tejal Rao in The New York Times. This fish pie, from the onetime Great British Bake Off star’s forthcoming second cookbook, is “luxuriously creamy comfort food,” tucking milk-poached cod and smoked haddock under a crust of melted cheddar and mashed potato.
Cider-spiked fish pie
1⅔ lbs russet potatoes, peeled and quartered • 5½ tbsp salted butter • 1¾ cups whole milk • 9 oz each cod fillet and smoked haddock, cut into 2- to 3-inch pieces • 2 tbsp flour • ⅔ cup dry cider • 4½ oz mild cheddar, grated • 1⅓ cups frozen peas • salt and pepper to taste
• Place potatoes in a pot of water and boil until tender, about 20 minutes. Drain, then mash or push through a ricer. Mix in 3½ tbsp butter and ¼ cup milk, season generously with salt and pepper, and set aside. Heat oven to 400.
• On stove, heat 1½ cups milk until steaming. Add fish and poach on low heat 3 to 4 minutes. Strain parcooked fish, saving the milk, and set aside.
• Melt 2 tbsp butter over low heat, add flour and whisk until smooth. Allow to sizzle until golden brown, then slowly whisk in cider until a smooth paste forms. Let bubble a minute, then whisk in reserved poaching milk. Turn off heat; gently add fish, half the cheddar, and peas. Pour the filling into an ovenproof dish set on a foil-lined baking sheet. Spread evenly with mashed potato; top with remaining cheese. Bake until top is golden, 25 to 30 minutes. Allow to cool slightly. Serves 4.