This is my interpretation of my mum’s fish pie and I think it’s pretty close. The thing is, she never wrote any of her recipes down, so if I try and recreate something she made, I do it by memory. The memories I have of being in the kitchen with her as she prepared the smoked fish, shelled the mussels, chopped the parsley and mashed the spuds.
Serves 8
For the filling
fresh live mussels 800g, washed and debearded
free-range eggs 6, at room temperature
butter 125g
leeks 2 medium, split, washed and thinly sliced
plain flour 100g
whole milk 500ml, warmed
double cream 200ml
natural smoked haddock 600g, skinned and cubed
whiting, hake or cod fillet 400g, skinned and cubed
flat-leaf parsley 1 bunch, leaves picked and finely chopped
salt and freshly ground black pepper
