Name My favourite fish pie


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* 600 g (1 lb 5 oz) potato, peeled and chopped
* 200 g (7 oz) cod fillets, skin on
* 200 g (7 oz) salmon fillets, skin on
* 400 ml (14 fl oz) full-fat milk
* 50 g (2 oz) butter
* 50 g (2 oz) flour
* 125 g (4 1/2 oz) peeled, cooked prawns
* 150 g (5 oz) frozen peas
* 2 tbsp fresh chopped parsley
* salt and freshly ground black pepper
* 2 tsp lemon juice
* 2 eggs, boiled for 7 to 8 minutes and chopped
* 50 g (2 oz) melted butter
* 60 to 75 ml (2 to 2 1/2 fl oz) full-fat milk
* 25 g (1 oz) Cheddar cheese, grated (optional)

1. Pre-heat an oven to 180°C/350°F/Gas Mark 4. Boil the potatoes in water until tender. To cook the fish, season with salt and pepper, place in an ovenproof dish and pour over the milk. Cover with foil and cook in the oven for 12 to 15 minutes. When the fish is cooked, strain and reserve the milk. Don't turn off the oven.
2. For the sauce, melt the butter in a saucepan. Stir in the flour to make a roux and cook for 1 to 2 minutes. Then gradually stir in the reserved milk from the fish until the sauce has thickened. Allow to simmer for 2 to 3 minutes and then stir in the prawns, peas and parsley, and flake in the fish. Season with salt and pepper and stir in the lemon juice and chopped hard-boiled eggs.
3. Mash the cooked potatoes together with 25 g (1 oz) of the butter and enough milk to make creamy mashed potato and season to taste.
4. Transfer the fish to a round glass ovenproof dish, 18 cm (7 in) diameter and 8 cm (3 in) deep. Cover with the mashed potato and dot with the remaining butter. Sprinkle over the grated cheese, if you like, and bake in the oven for 30 minutes.

Serves: 6 portions

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