Ultimate Fish Pie
Fish pie is up there in my top five comfort food dishes and, if you're going to do it, you might as well do it properly…
Creamy cheesy sauce, buttery mashed potato, good quality fish and a layer of boiled eggs – trust me, you'll love it! This is a great winter warmer and I like to make a big batch on a weekend and then get some portions in the freezer to save for a rainy day. The only accompaniment I ever serve with a fish pie is a pile of peas with loads of salt and pepper and knob of butter but feel free to add in whatever you like.
Ultimate Fish Pie
Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.
Get yourself a 25cm x 30cm baking dish. Check that there aren’t any stray bones lurking in the fish fillets, then slice into 2.5cm chunks and spread them evenly over the base of the dish.
Peel, slice the eggs then arrange on top of the fish. Remove the bay leaves, then pour over the white sauce and allow to cool slightly.
Drain the potatoes well and mash with the extra butter, a splash of milk and a good pinch of salt and pepper. Spoon the potatoes over the pie and scuff up the surface with a fork.Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden. Serve simply with peas (or whatever you like!).
Creamy cheesy sauce, buttery mashed potato, good quality fish and a layer of boiled eggs – trust me, you'll love it! This is a great winter warmer and I like to make a big batch on a weekend and then get some portions in the freezer to save for a rainy day. The only accompaniment I ever serve with a fish pie is a pile of peas with loads of salt and pepper and knob of butter but feel free to add in whatever you like.
Serves 8
1.5kg floury potatoes, peeled and cut into chunks
4 large free-range eggs
50g unsalted butter, plus an extra 2 tbsp
50g plain flour
2 bay leaves
350ml chicken stock
350 ml semi-skimmed milk, plus an extra splash
50g Cheddar cheese
1 lemon, juice only
1 heaped teaspoon English mustard
500g skinless, boneless white fish , such as cod
200g skinless boneless salmon
sea salt and freshly ground black pepper
Preheat the oven to 200ºC/400ºF/gas 6. Boil the potatoes for around 15 minutes, or until tender. Add the eggs for the last 8 minutes.
Meanwhile, make the sauce. Melt the 50g butter in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened.
Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.
Get yourself a 25cm x 30cm baking dish. Check that there aren’t any stray bones lurking in the fish fillets, then slice into 2.5cm chunks and spread them evenly over the base of the dish.
Peel, slice the eggs then arrange on top of the fish. Remove the bay leaves, then pour over the white sauce and allow to cool slightly.
Drain the potatoes well and mash with the extra butter, a splash of milk and a good pinch of salt and pepper. Spoon the potatoes over the pie and scuff up the surface with a fork.Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden. Serve simply with peas (or whatever you like!).
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