Tobermory Fisherman’s Pie Recipe from The Tobermory Seafood Bible by Sally MacColl


The following is from The Tobermory Seafood Bible by Sally MacColl, illustrated by Bob Dewar, Birlinn, £ 4.99, available nowMy dad was visibly shaken when I told him I was including this recipe. He liked to think of it as his personal Tobermory treat, but hell, a shared secret is best.For 4 to 6 people4–6 large baked potatoes, peeled and cut into 41 tbsp oil ½ white onion, finely diced ½ leek, sliced ​​into rings 300 ml dry white wine 200g (7oz) cream cheese 500g (1lb 2oz) cream fresh 2 smoked haddock fillets, boneless and cut into pieces 200g (7 oz) slices of smoke, trout or salmon, or fresh trout or salmon, skinless and cut into 8 pieces 8 large pink prawns, raw, peeled and deveined 2 large sprigs of dill without stems, roughly chopped 2 tbsp. ) whole milk Cracked black pepper (optional) 100 g (4 oz) grated cheddar cheese Start by boiling your potatoes in salted water. Then sweat the onion and leeks in the oil in a deep saucepan. I like to use a Le Creuset type cooking pot. When they have softened, add a cup of white wine and simmer until most of the wine has evaporated. Now add the cream cheese and crème fraîche to the leek mixture and stir well, followed by your fish, dill and chives. Stir regularly so that it does not stick to the bottom of the pan. When it is bubbling, you can pour it into a baking dish. Put it aside. Drain your potatoes when cooked and mash them with a knob of butter and milk until creamy and thick. Add crushed black pepper for seasoning if desired. Garnish the dish with the creamy mash. Add a spoonful at a time and fork roughly so that it covers the entire pie. Sprinkle with cheddar cheese. Place in preheated 180 ° C oven for 20 minutes or until golden and bubbly. Serve with green beans and peas.

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Illustration by Gary Dewar
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