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Fishy on the dishy
Member Name: Lady1981
Advantages: Brain food
Disadvantages: Fingers crossed no one is allergic!
Fish Pie preparation time: 30 Minutes
Fish Pie cooking time: 1 Hour
Serves: 4 people when served with a side dish
There are many variations to the traditional fish pie recipe, but this is my favourite as it's the one my mum makes (I have stolen the recipe from her for the purposes of this review!)
250g fresh cod
250g mixed prepared shellfish, (my mum uses mussels, prawns, scallops)
6 peeled potatoes
1 egg yolk
2 leeks (I like my fish pie quite leaky so 1 might be enough for you)
Pinch of saffron
1 tbs of flour (for the roux)
75g of butter
1 pint of milk
Grated cheese (I like cheddar best)
Pepper to taste (I don't like to use salt in cooking but it's optional)
Put the potatoes in boiling water and reduce to a simmer.
Heat the milk in a pan, sprinkle in the saffron and stir. Keep the milk simmering, add the fish and cook until the fish is cooked through.
Remove the fish and put the liquid to one side.
Remove any bones from the fish and flake into the bottom of an oven-proof dish.
melt half the butter and then stir in the leaks. Add the fish.
Melt the remaining butter, add the flour and stir to form a roux. Cook gently and then add the left over liquid.
Pour the sauce over the fish and leeks.
mash the potato with plenty of butter and the yolk of an egg, spread over the fish, and grate over some cheese. I like to add pepper to the mash also.
Cook for fourty minutes in oven pre-heated to 200° C.
I have served this to friends who are not fish lovers and they have enjoyed it (or at least said they have!). Just make sure the diners don't have a shellfish allergy!
It's a lovely, moist pie with nice flavours.
Summary: Easy and tasy. Job done.
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