So it was Good Friday yesterday and it’s my family tradition to enjoy a fish pie. I want
ed to continue this tradition with my new husband so we headed up to the Fish Quay and bought ourselves some gorgeous fresh fish.
Here’s how I make my luxury fish pie:
To serve four, you will need;
400g mixed fish cut into large chunks (I used salmon, cod and prawns)
500 – 600g potatoes, peeled and chopped (maris piper is good variety for mash)
600ml / 1 pint whole milk
25g plain flour
1 1/2 tablespoons chopped parsley
On a medium to low heat, gently poach the fish in the milk with the bay leaf and the peppercorns. Save some milk for your mashed potatoes. Use a large bottomed pan, so that the milk can cover the fish.
While the fish is poaching, boil your potatoes until softened.
When the fish has become opaque, strain the milk and place the fish in your oven dish.
Place the milk back into a pan and add the flour and 30g of butter and whisk until thickened. I prefer to use the all in one method to make a white sauce as I find it works for me every time. Once the sauce is thickened, stir in the chopped parsley, add salt and pepper to taste, then pour over the fish in your oven dish.
When your potatoes are cooked, strain away the water. Add the remaining butter and milk and mash till smooth.
Gently place the mashed potato onto the fish mixture. Spread the mixture out with a fork until even. I like the prick the potato so that there are more crispy bits once baked.
Place into a preheated oven at 190°C for 30 minutes or until the top becomes a golden colour.
Serve with green beans.
To make this dish a little less luxury and a little more everyday, make the sauce and mashed potato with 1% fat milk, and low fat margarine.