Simple fish pie

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Simple fish pie
Simple fish pie
Servings:Serves 2
Calories per serving:646
Ready in:1 hour
Prep. time:10 minutes
Cook time:50 minutes
Difficulty:Easy
Recipe author:Chef
First published:20th January 2013
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Simple fish pie cooked
Simple fish pie, ready for the oven
The fish and the sauce
Poaching the fish, you may need to turn it once if not completely covered.

This recipe was one of a few sent to us by Alastair Meikle. No specific quantities were given so I have calculated them for two people.

This quick and simple recipe is also a candidate for the Cheat category.

Ingredients

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Mise en place

  • Preheat the oven to 190° C (375° F - gas 5)

Method

  1. Add the haddock fillets to a small frying pan and just cover with milk
  2. Bring the milk to a simmer and cook for about to 10 minutes.
  3. Meanwhile boil the eggs.
  4. Once the fish starts to beak up, remove from the heat, strain and reserve the milk for the sauce.
  5. Melt the butter in a separate saucepan. Stir in the flour to make a roux; season to taste with sea salt (or Provençal herb salt), pepper and turmeric.
  6. Slowly add the milk in which the fish had been poached, to make a reasonably thick sauce. Heat gently, and keep stirring, until the flour 'explodes'.
  7. Add the fish to the sauce, and fold it into an oven-proof dish. Peel the hard-boiled eggs and slice, place slices evenly over the fish and sauce. Mash the potato after seasoning to taste, use a little extra butter and a splash of milk.
  8. Cover the fish in the dish with the mashed potato, spread the grated cheese evenly overall.
  9. Place the dish in the oven and bake for 30 minutes.

Variations

For variety, a dash of garam masala in the mashed potato is a pleasant contrasting taste.

Add a chopped leek to the potatoes for the final 10 minutes of boiling for a little more flavour and texture.

Add a sprinkle of whole fennel seeds to the milk whilst the fish is cooking.

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