Luxury Fish
Pie. Serves 4-6 depending on appetite
Every now and then I get the urge to eat a fish pie
but don’t make it off forgetting how simple this is to make
This recipe is easy to follow, and only takes 15- 20
minutes preparation time, so within an hour you have a delicious, warming and
satisfying meal although this is not a complicated meal to prepare it has the
taste of pure luxury.
You can, like me can substitute the dairy products for
the lactose intolerant, and it is just as delicious or use dairy products.
You need
·
1kg Maris Piper potatoes, peeled and halved
·
500 ml any kind of milk I use plant-based milk
·
40g Tomer or Butter, plus a knob
·
25g plain Gluten free or ordinary flour
·
1 leek washed and finely sliced
·
1 tsp Dijon or English mustard
·
450 grams fresh fish, I use a mixture of cod and salmon, or you
can use cod salmon and smoked haddock. Make sure it has no bones and cut into
largish chunks.
·
¼ glass of white wine if you have any left over. (optional)
·
I cup of sliced mushrooms
·
¼ cup of fresh dill chopped
·
¼ cup fresh parsley chopped
·
1 bay leaf
·
Salt and pepper to taste
·
½ cup finely grated cheddar or plant cheese
·
Pinch nutmeg
·
1 small tin of sweet corn (optional)
Method
Heat the oven to 200C/fan 180C/gas mark 6.
Make the potato topping
Put the
1kg potatoes, peeled and quartered , in a saucepan with over enough water to cover them add ½ a tea
spoon of salt Bring to the boil and then
simmer until tender. (Around 20 minutes)
When cooked, drain thoroughly and mash with 10 ml of milk
and an around 10grams of Tomer. Season with ground black pepper salt and a
pinch of nutmeg
Set aside
Make the sauce
Put the remaining toner, in a non-stick saucepan
let it melt add a bay leaf and the leeks, cook for 1-2 minutes. Remove the
leeks with a slotted spoon and set aside.
Add your flour Gradually whisk in the
milk and wine using a balloon whisk if you have one.
Bring to the boil, stirring to avoid any lumps
and sticking at the bottom of the pan. Cook it pout of a medium heat for 3-4
mins until thickened.
Return your leeks to the sauce, add the
mushrooms and mustard at this stage. Stir and remove from the heat.
Add your chunks of fish the parley and dill and
sweetcorn and stir so all the fish is mixed in and covered with the sauce.
Place in an oven proof dish - Spoon the
potato on top and sprinkle with a with the grated cheddar cheese.
Put in the preheated oven for 20-25 mins or until golden and
bubbling at the edges.
Serve- with any vegetable of choice and a glass of chilled white
wine.
Once cooked this fish pie can be frozen so why not double the
quantity and have another pie for a rainy day!!
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