Wright Brothers Fish Pie: A Borough Market Classic

Epicureans who visit London's Borough Market might already be familiar with the Wright Brothers Oyster & Porter House, a popular stop-off point for shoppers or those simply visiting the market. The restaurant is well-known for its oysters, quite unsurprisingly, but seafood is Wright Brothers speciality. Hearty and satisfying, their fabulous Fish Pie is one of the most popular dishes on their menu with diners looking to stave off winter's chill or simply indulge in this classic British comfort food favourite. Executive head chef of Wright Brothers, David Gingell, generously shared the recipe for all to enjoy.



Wright Brothers’ Fish Pie
Serves 4
Recipe courtesy executive head chef David Gingell, Wright Brothers

14 oz smoked haddock, saving the skin
14 oz organic salmon 
1 1/2 oz grated parmesan

For the fish cream:
4 oz butter
4 oz flour
4 cups whole milk 
2 bay leaves
1 onion
2 garlic cloves
1 tsp English mustard
A hand full of parsley
2 egg yolks

For the mashed potatoes:
4 lb Maris piper potatoes
14 oz butter 
1/2 cup whole milk


Bring the milk, garlic, haddock skin, onion and bay leaf to the boil and leave to infuse for 20 minutes. Melt the butter in a heavy-bottomed pan, then add the flour and cook until it is light brown and sandy in texture. Slowly add the milk, beating constantly a bit at a time, then cook for 20 minutes on a low heat. Finish with the English mustard and parsley, and season to taste.

For the mash, peel and boil the potatoes in salted water until they are soft enough to fall off of a sharp knife. Using a ricer, press the potatoes through into a large bowl, then fold in the butter, egg yolk and milk, and season to taste. To finish the pie, cover the bottom of four individual baking dishes (or one large casserole) with the fish cream, top with the salmon and haddock, then cover the fish generously with more fish cream. Using a pastry bag, pipe the mashed potato on top of the pie, or simply spoon it on, and sprinkle with the grated parmesan. Bake for 20 minutes at 400°F until golden brown and bubbling along the edge. Garnish with chopped parsley and serve immediately.