2009 Week 10: Fish Pie
Fish Pie
You may choose to use fresh fish or tinned smoked fish.
Ingredients:
500g fish fillets (e.g. gurnard or cod ) OR 2x 185gm tins
smoked fish
1 small stalk celery, sliced thinly
1 small carrot, sliced thinly
1 onion, finely diced
1 1/2 cups trim milk
3 tablespoons flour
1/2 cup grated cheese
1 tsp mustard powder
3 hard-boiled eggs
Mashed potato topping:
4 medium potatoes, boiled
1/4 cup (approx) trim milk
2 Tbsp light cream cheese
1 tsp salt
freshly ground black pepper
Instructions:
Peel and boil potatoes during your prep time.
If using fresh fish: Lay fish fillets in a medium-sized
ovenproof dish and place celery, carrot and onion over the
top.
Pour the milk over the fish. Cover with foil and bake at 180
degrees celsius for 10-15 minutes until the fish is
cooked through. Drain liquid off the fish into a small
saucepan.
If using tinned fish: Sauté the chopped vegetables
until just soft. Drain the fish, mix the brine from the can with
the milk and set aside. Separate the fish chunks with a fork and
spread evenly across the base of the oven-proof dish. Create a
second layer with the cooked vegetables.
For both types of fish:
Mash potatoes and set aside.
Mix the flour and mustard to a paste with a little extra trim milk;
whisk into the fish liquid/brine mixture. Bring to the boil
gradually, stirring well until thick. Remove from the heat and stir
in grated cheese.
Slice hard-boiled eggs and lay across the fish and vegetables in an ovenproof dish. Pour sauce over to cover and then top with mashed potato.
Bake at 180 degrees celsius in a fan-assisted oven for
15-20 minutes or until filling is hot and the potato topping is
lightly browned. Serve with a side dish of your choice.
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