Fish pie is a dish that I'm confident is loved all over the world and I'm sure many different cultures have a wide variety of recipes that differ to include local catches, herbs or traditions. As i know it, fish pie consists of a mixture of different fish chunks, in a creamy parsley sauce covered with mash and baked until crispy, much like a fish version of a cottage pie
Ingredients
120 g Cod
120 g Smoked Haddock
120 g Salmon
100 g peas
100 g sweetcorn
4-5 spring onions
10 g fresh chives
2 tsp dried parsley
800 g potato
2 tbsp margerine/low cal butter
400 ml milk + a splash for mashed potato
3 tbsp cornflour
pinch of salt
Instructions
Make the mashed potato topping by cutting the potato into small chunks and boiling for 20 minutes. Drain and add a small splash of milk and 2 tbsp of butter. Mash well using a potato masher and leave to one side. Preheat oven to 200c
Cut your fish into chunks roughly 1" big. Discard any skin or bones. Place into an oven proof dish along with 100g of cooked peas and sweetcorn, sliced spring onions, chopped chives and the dried parsley.
Make the butterless roux. Measure out 400ml of water. Add 3tbsp of cornflour to a small bowl and mix with a small amount of the milk. Place the rest of the milk into a saucepan and heat on a low heat. add the cornflour slurry and continue to heat for about 5 minutes or until the sauce has thickened, stirring continuously.
Add the sauce to the oven proof dish and stir everything together well. Add the mashed potato to the top and sprinkle grated cheese on top. Bake for 30-40 minutes or until the top is golden and crispy.
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