Friday, 7 January 2011
# 30 Creamy fish pie
Judging by the photo it may not look great but I promise you this fish pie is absolutely delicious and best of all so simple to make.
After reading and trying 2 or 3 different recipes I came up with my own simplified version which we all love and one which I now make often. Hope you like it too if you try it.
This is what you'll need to make a fish pie for 3 to 4 people.
3 or 4 cod portions or any other white fish (I used frozen fish)
2 fillets of smoked haddock, river cobbler or other
Precooked prawns (optional)
Carton of double cream
Plain white flour
Start by peeling and cutting the potatoes into large chunks. Place them in a saucepan, cover with water and add a large pinch of salt. Bring to the boil and then simmer until the potatoes are tender. Then drain thoroughly and mash them. Add a knob of butter and a little milk and mix well. Put aside.
Now prepare the fish by cutting it into small pieces, don't forget to take the skin off the smoked fish. Put aside.
Make the bechamel sauce by melting 2 tablespoons of butter in a saucepam, add 1 tablespoon of plain white flour and a carton of double cream. Mix well and keep stirring until it thickens. Remove from the heat.
Distribute the fish on the bottom of an ovenproof dish and cover evenly with the bechamel sauce. Spread the mash potato over the top and bake in a pre-heated oven until golden on top and bubbling beneath (this ensures the fish will cook through).