Friday, September 27, 2013

Fish Pie

Fish pie is one of those traditional things that is unfortunately a bit of a faff for a normal week-night evening. Too many pans, and too many stages for if you're tired and rushed. Save it for a more leisurely night.

I generally make fish pie from frozen white fish, but some strange individuals have been known to adulterate it with smoked haddock, or salmon.

  • 3-4 Frozen white fish fillets
  • 1 large onion, peeled and coarsely chopped
  • 1 clove garlic, crushed
  • Whole spices: 1 bay leaf, 1 clove, 1 blade mace, 3 peppercorns
  • 1 pint of Milk
  • 2oz Flour and 2oz butter to make a roux
  • salt, pepper and nutmeg to taste
  • Lightly cooked green vegetables - peas, beans, broccoli florets, whatever.
  • Potatoes
  • Grated Cheddar Cheese
Put the fish, onion, garlic, whole spices and milk into a large saucepan. The milk should just cover the fish.
Heat gently over a very low flame until the fish has just cooked.
Strain the through a sieve, reserving the milk in a measuring jug.
Discard the whole spices, and flake the fish.
Put the strained onions, garlic, and fish from the sieve into a large ovenproof dish.
Lightly cook the green vegetables, drain, and add to the fish in the dish.
Put the potatoes on to cook, and the oven on to heat up to 190C.
Melt the butter in a saucepan, and stir in the flour. Cook to form a roux, and make a white sauce using the saved milk. Add a little extra milk or water if necessary to get a coating sauce that isn't too stodgy and heavy.
Season the sauce to taste with salt, pepper and nutmeg.
Pour the sauce onto the fish and vegetables in the ovenproof dish and stir to combine.
When the potatoes are cooked, either thinly slice (if waxy) or mash (if floury) and use to top the fish sauce mixture in the ovenproof dish.
Top with grated cheese and pop in the oven until the cheese is crispy and the sauce heated through.