It’s raining. It’s cold. What tan I had has gone. It might as well be October!
So, I thought I’d do something to warm everyone’s cockles – a hearty fish pie.
It’s not the most beautiful picture but it was very tasty!
1 x pack Fish pie mix (got this from Sainsburys)
1 handful of prawns (if you like them)
3/4 pint semi-skimmed milk
2 x bay leaves
15g butter – salted / unsalted, it’s up to you
2 garlic cloves – flattened, not chopped so they can be picked out
1 x onion finely chopped
1 x SMALL glass of white wine (of course)
4 or 5 large potatoes, peeled
- Slice the pollock fillets into chunks that are about the same size as the rest of the fish
- Boil the kettle, pop the peeled and roughly quartered potatoes into a pan ready to be cooked
- Pre-heat the oven to 180 degrees C
- Place all the fish, 1/2 pint of the milk, wine, garlic, bay leaves, parsley & seasoning into a saucepan and heat until boiling
- Once the milk has reached boiling point – turn the heat down and simmer very gently for about 3 minutes
- Using a slotted spoon place all the fish into the serving dish – I used a bog-standard Pyrex dish
- Boil the potatoes until cooked, the drain and put them back into the saucepan
- Turn the heat up on the milk mixture and gentle boil it down for about 3 minutes – stirring constantly, once it’s boiled down, the mixture should resemble a white sauce consistency
- NB – if it doesn’t thicken add a little cornflour or flour, DON’T just add it pinches at a time – either sieve it or, put a teaspoon of flour into a ramekin pot and add a couple of drops of water, stir to form a paste – then add it to the milk mixture. This ensures that those eating the pie don’t get a mouthful of flour from an unmixed lump!
- Have a taste of the sauce – does it need seasoning?? more parsley? Some pepper? A drop of tabasco?
- Once you are happy with the taste of the sauce, pour it over the fish, make sure you don’t pour too much in – otherwise it’ll look like fish soup
- You may have to stir the mix so that all the fish is thoroughly coated with the sauce and not just sitting at the bottom of the dish
- Mash the potatoes with the remaining milk – or, if you have some left; some of the sauce, and the butter.
- Season well
- Spread this on top of the fish and it’s sauce, drag a fork through it so it looks all pretty and pop in the oven for about 20 minutes
- After 20 minutes, turn on the grill and sprinkle the grated cheese on top of the potato
- Grill until golden brown
- Serve with peas or spinach