Fish Pie recipe
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
|Meal type||Main Dish|
|Allergy list||Fish, Milk, Wheat|
|Misc||Freezable, Serve Hot|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 7oz white fish (cod, Haddock, Coley or similar)
- 7oz smoked fish (e.g. smoked haddock. Try to avoid the bright yellow dyed stuff!)
- 7oz wild salmon (or use a second white fish if you prefer)
- ¼ litre milk
- 7fl oz cream
- 1 tablespoon flour
- 1.8oz butter
- 4 potatoes (medium to large and floury)
- salt (to taste)
- black pepper (to taste)
Peel the potatoes, cut into quarters, boil until soft
Mash the potatoes with a little butter and a glug of the cream
Put the fish into the milk with the bayleaves and bring to a gentle simmer. Cook for 2-3 minutes
Remove the fish from the milk and discard the bayleaf. Retain the milk to make the white sauce
Melt the butter in a heavy bottomed pan
Stir in the flour and cook very gently for 4-5 minutes
Add the warm milk very very gradually, stirring over a gentle heat. Once all the milk is added you should have something around the consistency of double cream.
Stir the remaining cream into the sauce. Flake the fish into the sauce and stir through. If you are using leeks, add them at this stage too. Taste and add salt and pepper as necessary
Spoon the fish mixture into baking dishes - I am using individual dishes but you simply need to increase the cooking time if you use one large dish
Top with mashed potato and if you want to torment your children make waves with a fork so they KNOW they are getting fish
Cook in a pre-heated oven at 170ºC / 350ºF / Gas Mark 4 for 15 minutes (individual pies) or 20 minutes for one large pie. The top of the potato should start to go a golden brown colour
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