Sunday, 27 October 2013

The Ultimate Fish Pie.

I am trying to make something new, warming and filling every Sunday as an alternative to a roast. I still want it to have those same feelings as a roast though. First up was fish pie.



To serve 6-8 depending on your portion sizes:
For the filling: 
350ml semi-skimmed milk
2 bay leaves
3 fillets of haddock
3 fillets of smoked haddock
3 fillets of salmon
50g salted butter
40g plain flour
2 leeks
250g peas
15g fresh dill
2 tablespoons whole grain mustard
4 eggs

For the mash:
4 large potatoes 
50g salted butter
100ml semi-skimmed milk
3 handfuls of grated cheddar cheese 

Topping: 
1 handful of grated cheddar cheese



First make the mash. Peel and chop the potatoes and boil them for around 12mintues or until cooked. Once cooked drain the potatoes and mash them. Then add the milk and butter and continue to mash. Finally add the cheese and combine.



Next is the filling, wash peel and chop the leeks, cook them in boiling water for around five minutes and drain. Defrost the peas and hard boil four eggs. Lounge them into iced water so that the yolk does not turn black. 
For the fish add the milk and two bay leaves to a pan and heat gently, when the milk begins to steam add the diced fish two fillets at a time as to not over crowd the pan. Cook for two minutes and then remove from the milk with a slotted spoon and put into your pie dish. Keep the milk to one side.




Once all the fish is cooked add the peas and leeks and peeled, chopped eggs to the dish and mix.



To make the sauce melt the butter in a pan and add the flour, stir continuously. Add the milk that the fish was cooked in a little at a time to form a sauce. Add the chopped dill and cook for a further two minutes. 



Pour the sauce over the filling. Leave to cool slightly before adding the mash. 



Spoon the mash on top of the pie and use a fork to mark the surface. 




Sprinkle cheese on top and bake in the oven for 35 minutes at 180. 








Cook in a roasting dish in case any of the sauce bubbles over. 



Remove from the oven and serve.





This did take a lot longer than I thought it would but I am happy with how it turned out. If I were to do it again I would make two pies and freeze one of them. 


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