Reviving Old Classics

For me classics are called so for a reason and rarely need to be messed around with but this month I have been playing around with an old classic – Fish Pie.  

I love fish, I love potatoes but the combination in fish pie does not always work for me.  The potato tends to soak up the sauce and if you are not careful the fish can easily become overcooked. 

As we are moving into the lighter, sunnier time of the year it also makes for a lighter version in terms of taste if not calories.

So my fish sits in a basket of thinly rolled pastry and is finished off with a crispy breadcrumb and parmesan topping (I know some would say fish and cheese is wrong but there’s nothing wrong with bucking the trend).  The filling is indulgently made from whatever fish is your favourite, capers, boiled eggs and dill with a sauce made from mascarpone cream cheese.  

Don’t be tempted to cook the fish beforehand, it will cook just fine in the tart. 

I know it sounds odd but try it, you may be converted!

Makes 4 individual tarts or 1 large one.

For the short crust pastry:
125g Plain Flour
Pinch of Salt
55g Butter
2-3 tbsp cold water

For the filling and topping:
1 small tub Mascarpone Cream Cheese
1 tbsp chopped fresh Dill
1 tbsp chopped Capers
1 Egg (hard boiled and grated)
16 Tiger King Prawns
3 Salmon Fillets
1 Haddock Fillet
Breadcrumbs mixed with finely grated Parmesan (enough to suit your taste)


Combine the salt and flour.  Add the butter in cubes and rub in with your fingers (you can use a food processor for this job but short bursts rather than continuous to avoid overworking the pastry).  Add the water until the mixture comes together then wrap in cling film and rest the pastry in the fridge for 30 minutes.

Roll out the pastry and line your tart cases.  Blind bake at 180 degrees for 15-20 minutes until cooked and just turning golden brown.  Remove from the oven and allow to cool.


Skin and cut the fish fillets into chunks.  Combine all the ingredients into a bowl (it's easier to do this with fingers rather than a spoon).  Season to taste and fill the tart cases pushing the mixture into the edges gently (or you run the risk of breaking the pastry).


Sprinkle with the breadcrumb-parmesan mixture and place in the oven for 20-25 minutes at 180 degrees until golden brown.


Serve with new potatoes and asparagus or a simple salad.