Name: Fish Pie with Colcannon
Yield: 8
Ingredients: 300g undyed SMOKED HADDOCK FILLET; 300g HADDOCK FILLET; 300g TROUT FILLET; 700ml MILK; 1 ONION, sliced; 5 BLACK PEPPERCORNS; 2 BAY LEAVES; A few sprigs of PARSLEY; 55g BUTTER; 55g PLAIN FLOUR; 3 tbsp finely chopped PARSLEY; For the colcannon topping; 1kg POTATOES (Maris Piper), peeled and chopped into 3cm pieces; ½ SAVOY CABBAGE, cored and greenest leaves finely sliced; 85ml WHOLE MILK; 85g BUTTER; 2 SPRING ONIONS, sliced; SEA SALT flakes and freshly ground; BLACK PEPPER

VMG Recipes

FISH PIE WITH COLCANNON