As well as providing us with this sea-themed recipe for you to try at home, Halen Môn are kindly offering a free saltcote tour for two. To enter the competition, please visit our Facebook page and ‘like’ the post about this blog. A winner will be selected at random and contacted for their email address upon winning.
Born of a shared love for the beautiful isle of Anglesey, we set up Halen Môn in 1997 to resurrect the island’s 18th century craft of sea salt making. Today, Halen Môn continues to be a family run business.
Our pure, white sea salt crystals and blends are sold across the globe and served in some of the world’s finest restaurants. Halen Môn has been enjoyed by princes, presidents and pole vaulters alike and in 2014, we were awarded Protected Designation of Origin status (PDO) putting Halen Mon in the same company as Champagne and Parma Ham.
Our sea salt tastes beautiful because of where it comes from – an area of outstanding natural beauty. Our seas are so incredibly important, and we are proud to support Anglesey Marine Week.
RNLI Smoky Fish Pie with Crispy Courgette Rosti
This fish pie is topped with a crispy courgette rosti – simple and delicious.
Why’s it called the RNLI Fish Pie? RNLI Fish Supper is an annual charity event to help raise funds for their invaluable, lifesaving work. It’s simple, it’s fun, and it saves lives. You invite your friends or family, serve a delicious Fish Supper, and collect donations for the RNLI. This is a recipe is a suggestion for the event which takes place in October, but of course you can make it (or donate to the charity) anytime you like!
For the rosti top:
2 medium courgettes (about 600g in total)
2 teaspoons of Pure White Sea Salt
For the filling:
2 medium fillets of hake (about 300g in total)
1 bay leaf
4 black peppercorns
2 garlic cloves, peeled
1 onion, halved
A small bunch of chives, finely chopped
50g plain flour
50g unsalted butter
750ml whole milk
A grating of nutmeg
2 tablespoons Halen Môn smoked water
175ml white wine
100g curly kale, leaves stripped and roughly torn
150g cooked Anglesey mussels
Start by grating the courgettes on the roughest setting on your box grater or with the grater attachment of your food processor. Put the grated courgette in a sieve and sprinkle with the salt. Leave to drain over a bowl or the sink for at least an hour. This will drain off any excess liquid from the courgettes, giving them a firmer texture which will help them to crisp up in the oven.
While the courgettes are draining, poach the Hake. Place the fillets in a deep frying pan along with the bay leaf, peppercorns, garlic and onions and cover with water. Bring the water to a gentle simmer and cook for 10-12 minutes, until the fish has lost its translucency and is flaking away from the skin. Remove to one side to cool.
Preheat the oven to 200C. Next, make the white sauce. Melt the butter in a saucepan over a medium heat and when it starts to bubble, stir in the flour to form a paste. Cook, stirring all the while for a couple of minutes to remove the raw taste from the flour. Pour in the milk and whisk constantly for 6-10 minutes, until the sauce has the consistency of thick double cream. Stir in the grated nutmeg, white wine and smoked water. Fold in the chives, kale and mussels.
Butter a 20x30cm baking dish and flake the hake into the dish in large pieces. Pour over the white sauce with the mussels and kale and arrange the grated courgettes on top. Bake in the hot oven for 20-25 minutes, until the courgette is crispy and golden and the pie is bubbling around the sides.
IMAGE: Jess Lea-Wilson
RECIPE: Anna Shepherd