Everyone has their own idea for what makes the perfect fish pie. For me, it’s about having equal amounts of cod, salmon and smoked haddock, says Nathan Outlaw: too much cod and it’s bland, too much salmon makes it greasy, and too much haddock dominates. As for poshing it up with lobster, or scallops, that’s just a waste. If you serve veg with it, opt for buttered, minted peas and carrots
Serves 8 For the mash: 1.5kg floury potatoes, such as Maris Piper 100g butter 200ml milk For the filling: 1 litre whole milk 300g cod fillet, skinned 300g smoked haddock fillet, skinned 300g salmon fillet, skinned 100g butter 100g plain flour 2 tbsp finely diced shallots 2 tbsp gherkins, chopped 1 tbsp small capers in brine, drained and rinsed…
