Fish pie

Prompted by a rather delicious Sunday lunch at Sister-in-law the Younger’s today, this is the recipe for Fish Pie which I have used recently. Taken from ‘Easy Living’ –

Serves 4-6
Prep 30 mins
Cooking 35 mins

Mashed potato to cover (make more than you think you will need, as it is difficult to spread across the top of the pie dish)
500g (1lb) firm white fish fillets
250g (80z) smoked fish fillets
600ml (20 fl oz) milk
1 bay leaf
4 black peppercorns
50g (1 3/4 oz) butter
1 small onion, chopped
2 tbsp plain flour
250g (8oz) small uncooked prawns, peeled
Pinch of cayenne pepper
2 tbsp chaopped flat-leaf parsley
20g (3/4 oz) butter

1. Make mashed potatoe, head oven to 180C / Gas Mark 4
2. Skin fish, remove bones, flake into bite-sized pieces.
3. Into the saucepan: white fish, smoked fish, milk, bay leaf, peppercorns – over a medium heat and summer for 5 minutes.
4. Strain the mixture, reserving the fish and the milk.
5. Melt butter over a low heat, add the onion and cook for 7 mins, stirring lots, until soft and translucent.
6. Add flour, stir well, cook for 1 minute.
7. Slowly whisk in the reserved milk, and bring to the boil, whisking frequently, and cook until smooth and thickened. Allow to cool.
8. Add the prawns, cayenne pepper and parsley to the bowl containing the fish, and pour over the sauce.
9. Add milk if appears too thick, season with salt and pepper (I tend to leave out salt)
10. Spoon the mixture into pie dish.
11. Cover over with mashed potato. Fluff with a fork. Dot with additional butter.
12. Bake for 30-35 mins / until golden and bubbling.

Serve with something green (mmmm, petits pois, green beans!). When I made this for the Husband’s parentals, I added tarragon to the mashed potato, which I think worked.

Advertisements