Wednesday, 19 October 2011

Old favourites... Part 4 - Fish pie

Last week I made fish pie for the kids - normally I'd instantly blog about it but the IRS in my shoulder started playing up and I have been resting my arm as much as I have been able to, so blogging stuff had to be put on hold. Fish pie made like this is one of the kids favourite fish dishes and the love it when I make a mashed potato top instead of the more usual pastry one - not really sure why they like it more like this but well... that's kids for you *wink*

Ingredients for a medium large oven dish (2-4 people depending on size of appetite) :
  •  Leftover mashed potato, enough to put a layer on the dish or 750 grams /  1 1/2 pounds potatoes cooked and mashed.
  • About  100 grams/ 4 oz salmon
  • About 200 grams / 8 oz cod
  • 2 small onions, finely diced.
  • Milk
  • Pepper
  • 1 small bay leaf (fresh if possible)
  • Knob of butter
  • 1 tablespoon of flour
  • 1 - 2 fish stock cube ( to taste)
How to make it:
  1. Put the fish in a pan with the bay leaves, some pepper and onions.
  2. Pour in enough milk to cover and bring to the boil, allow to simmer for 10 minutes if fresh 15 if frozen.
  3. Strain the fish, catching the milk in a bowl.
  4. Preheat the oven to 220 C/430 F  
  5. In a clean pan melt a knob of butter.
  6. Add the flour stirring all the time till it bubbles.
  7. Pour in some of the milk and stir till thickened, keep adding the milk till it's all gone, making sure that you don't stop stirring.
  8. Turn the heat down low.
  9. Crumble the stock cube(s) into the sauce - do one at a time and taste to make sure you don't add too much.
  10. Add some pepper to taste if needed.
  11. Take the bay leaf out of the strained fish/onion mix and flake the fish.
  12. Add the fish/onions to the sauce.
  13. Stir gently to mix and put it in the bottom of an oven dish.
  14. Cover the fish with spoonfuls of the mashed potato.
  15. Gently spread it over the fish where needed to make it smooth and about even.
  16. Put in the oven for about 30 - 45 minutes depending till brown on top and hot all the way through.

No comments:

Post a Comment