Found this on the guardian:
The Yew Tree's fish pie | Food and drink | Life and Health
Serves 4
250g piece of trimmed fresh salmon
250g trimmed fresh white fish (haddock, cod, pollack etc.)
150g cooked mussels, out of their shells
1 bunch of baby leeks, blanched and cut into 1in-long batons
125g grated Gruyere
400ml fish velouté, (see below)
Mashed potatoes (see below)
3 shallots, peeled and thinly sliced
7g unsalted butter
250ml white wine
250ml Noilly Prat (dry vermouth)
˝ litre fish stock
˝ litre double cream
1 Cook the shallots in the butter until soft, without any colour.
2 Deglaze the pan ( to dislodge any flavoursome brown bits stuck to the pan sides from the sauteing) with the white wine and Noilly Prat. Boil and reduce to a syrup.
3 Add the fish stock, boil again and reduce by half.
4 Add the double cream, return to the boil and simmer for 5-8 minutes to reduce to a coating consistency.
5 Pass through a fine sieve. Chill and cover with clingfilm if not using immediately.
To make mashed potato:
100g soft unsalted butter
Salt and freshly ground white pepper
1 Peel the potatoes and cut them into evenly sized pieces. Place in a large saucepan and cover with cold water. Add 1 tablespoon of salt, bring to the boil and gently simmer until tender.
2 Drain the potatoes in a colander and leave them to stand in a warm place for five minutes to ensure that all the water has drained away. Pass them through a vegetable moulis or mash well with a masher or fork, and then pass the puree through a fine drum sieve to produce a lump-free, smooth puree. This process needs to be done quite quickly while the potato is still warm.
3 Return the pureed potato to a clean pan. Slowly beat in the soft butter and season with salt and pepper.
To make the fish pie:
1 Prepare the mashed potato and keep hot until needed.
2 Trim the pieces of fish, ensuring that any skin, bones and the brown bloodlines have been removed. Cut the fish into evenly sized pieces. Check the mussels are clean and free from any beards.
3 Preheat your oven to 180C. Heat the fish velouté in a wide, shallow pan; gently poach the pieces of fish in the velouté until just cooked through. Remove from the pan and place in a pie dish. Drop the cooked mussels into the pan, with the batons of leek, and heat for a minute. Season to taste. Add the mussels, leeks and velouté to the pie dish. Everything should still be hot.
4 Put the potato into a piping bag with a large star nozzle. Carefully pipe an even layer over the surface of each pie (or spread with a fork if preferred). Bake in the preheated oven for 10-15 minutes until piping hot in the centre and the top of the potato has started to turn brown. The top can be coloured further if you like by placing under a hot grill for a few seconds.
5 Serve immediately.
Marco Pierre White - Fish Pie
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