Fish pie

August 28, 2010

A comforting dish that I only came to appreciate when living in London. This recipe is a combination of various, including Rick Stein & Nigel Slater. For a more luxurious sauce, you can add more cream than milk.

Serves 4

1 small onion, halved
2 cloves
1 bay leaf
600 ml milk
300 ml double cream
500-600g fish fillets (Whiting, Trevally, Salmon – a mix is fine)
4 eggs
100g butter
1 tbs plain flour
5 tbsp chopped flatleaf parsley
1kg peeled floury potatoes, such as Dutch Cream, Sebago, King Edward
salt & pepper

Preheat the oven to 200C.

Stud the onion halves with the cloves. Put the onion in a large pan with the bay leaf, 450ml milk, cream and fish. Bring just to the boil and simmer for 8 minutes or until fish is just cooked.

Life the fish out on to a plate and strain the cooking liquor into a jug. When the fish is cool enough, break it into large flakes, discarding the skin and any bones.

Sprinkle it over the base of a shallow 1.75 lt ovenproof dish.

Hard-boil the eggs for approx. 8 minutes, drain and leave to cool. Peel them and cut into slices. Arrange on top of the fish.

Melt 50g butter in a pan, add the flour and cook for 1 minutes.

Take the pan off the heat and gradually stir in the reserved cooking liquor. Return it to the heat and bring slowly to the boil, stirring all the rimte. Leave it to simmer gently for 10 minutes to cook out the flour.

Remove from the heat , stir in the parsley and season with nutmeg, salt and pepper.  Pour the sauce over the fish and leave to cool slightly.

Meanwhile, boil the potatoes until tender (approx 15 minutes). Drain, mash and add the remaining butter and milk. Season to taste. You should have a soft, spreadable mash.

Spoon the potato over the filling and bake for 35-40 minutes until golden.

Serve with peas.


One Response to “Fish pie”

  1. wendy Says:

    this was obviously what you were cooking when I called you from Q’land

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