Recipes

Fish Pie

Friday 8th October 2010 11:02 AM

A fantastic simple meal packed with a variety of fresh fish. Serves 4-6 adults.

How to make it

1. Place the fish, skin-side down, in the frying pan with the milk, the bayleaf and a little water sufficient to cover the fish. Season with freshly ground black pepper.

2. Heat the pan to boiling point, then turn the heat off. Place the pan lid on and set it aside for 10-15 minutes until the fish is cooked. (Test the fish by lifting a piece onto a fish slice. If cooked, the flesh should fall apart easily). If the fish needs a little longer to cook, return it to the heat and repeat the process.

3. Meanwhile, boil the potatoes until they are soft. Drain thoroughly and mash them with 25g of the butter. Add 1-2 tablespoons of milk and 2/3 of the cheese. With a wooden spoon, beat the potato until it is smooth and fluffy. Set it aside.

4. Lift the cooked fish from the pan and place it in the mixing bowl. Allow it to cool, then remove any skin or bones. Discard the bayleaf. Leave the fish in 2-3cm chunks - or big flakes.

5. Pour the fish liquid into a measuring jug. Measure the liquid and, if necessary, add milk or water to make it up to 300ml. Gently heat 25g butter in a pan until it is melted and incorporate 25g plain flour to make a 'roux'. Slowly cook the roux on a low heat for 1-2 minutes.

6. Gradually add the milky fish liquid and continue stirring until the sauce has thickened. Heat the oven to 200°C/Gas 6.

7. Pour the sauce onto the fish and mix carefully to avoid breaking up the fish too much. Spoon the fish mixture evenly between 4 individual dishes (or into one ovenproof dish). Add the prawns.

8. Either spoon or pipe the potato over the fish mixture. (If the potato is not piped, roughen the surface with a fork). Sprinkle sparingly with the remaining cheese.

9. Bake the Fish Pie for 30-40 minutes until the filling is piping hot and the potato golden-brown. (Individual pies will take only 20-30 minutes to cook thoroughly).

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