Lightly browned mashed potatoes form the topping for this variation on fish pie. Serve with a mixed salad.
Scallops have a delicate flavour and pleasant texture which blend well with the haddock. The sliced corals add colour to the dish, which in Ireland is usually baked and served in the individual scallop shells. However, here an ovenproof dish is used.
450 g (1 lb) haddock fillet, skinned, any bones discarded and cut into chunks
1 bay leaf
6 black peppercorns
1 small onion, skinned and finely chopped
450 ml (3/4 pint) fresh milk
700 g (1 1/2 lb) potatoes, cooked
65 g (2 1/2 oz) butter
salt and pepper
100 g (4 oz) mushrooms, sliced
25 g (1 oz) plain flour
60 ml (4 tbsp) dry sherry
30 ml (2 tbsp) fresh single cream
chopped fresh parsley, to garnish
1. If necessary, remove and discard the tough white 'muscle' from each scallop. Separate the red corals from the scallops, then cut the white part into fairly thick slices.
2. Put the sliced scallops and the haddock in a medium saucepan with the bay leaf, peppercorns, onion and 300 ml (1/2 pint) of the milk. Simmer gently for 10-15 minutes, until tender. Five minutes before the end of the cooking time, add the corals.
3. Meanwhile, mash the potatoes with the rest of the milk and 25 g (1 oz) of the butter. Season to taste. Drain the haddock and scallops, reserving the milk.
4. Melt 25 g (1 oz) of the butter in another medium saucepan and fry the mushrooms for 2 minutes. Stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the reserved milk. Bring to the boil, stirring constantly, then simmer for 2 - 3 minutes, until thick and smooth. Add the sherry, cream and the haddock and scallops and mix well. Season to taste.
5. Turn into an ovenproof serving dish, cover with the mashed potatoes and dot with the remaining butter.
6. Bake at 180°C (350°F) mark 4 for 20 minutes, or until the top is brown. Sprinkle with parsley to garnish.