Versatile Fish (Fish)

Member Name: SueMagee

Product:	Fish
Date:	01/09/01 (186 review reads)
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I love fish. It’s versatile, nutritious and tasty - and if you don’t feel like spending too much time in the kitchen you can always use it to produce a quick meal. I’d like to tell you about a fish dish that we have just about every week in one of its many disguises!

I don’t know about you, but it’s always feast or famine with us so far as milk is concerned. There’s either not enough to offer anyone a cup of tea, or there’s so much you wonder if you’re going to have to have a bath in it. When I get to the stage where I can’t get anymore into the fridge door I make a few batches of mustard sauce.

First of all you make a basic white sauce and the simplest way to do this is to use the all-in-one method. You’ll need:

40gr butter (or margarine)
25gr plain flour
425ml cold milk (three-quarters of a pint in old money!) or you can use part milk, part stock and add some white wine if you’re feeling a bit flush!
Salt and pepper.

It’s very important that everything you use is cold, or this method doesn’t work!

Put all the ingredients in a pan on a gentle to medium heat and whisk until the sauce starts to bubble at which point you’ll find that the whisk isn’t a lot of use. Switch to a wooden spoon and stir over a very low heat for about five minutes. There, that’s all there is to it. Now add a dessertspoon of wholegrain mustard. Have a taste. If it isn’t strong enough you can add a bit more. This will thicken the sauce up but don’t worry as it will thin out again when you add the fish.

That’s the basic mustard sauce and I find that this quantity is a good base for a meal for four people. It freezes well and it’s handy to have a couple of tubs for when I really can’t be bothered to think about what to make for a meal.

Now for the fish. For four people you’ll need
about 900gr of fish. I tend to collect this when those pre-packs of fish in the supermarket are reduced. I acquired a splendid piece of cod and another of haddock this morning for 60p each. They came home and went straight into the freezer. (Do check with the supermarket that the fish hasn’t previously been frozen before you do this.) There’s no need to restrict yourself to white fish – I use salmon and smoked fish if it’s available and good value. You can add shellfish too, but be wary of doing this if you’re feeding someone who’s trying to reduce their cholesterol levels.

When you’re making up one of the following meals have the fish and the sauce defrosted in good time. Fish defrosts more quickly than meat, but is less tolerant of being defrosted in the microwave. The sauce will take longer to thaw, but you can always help it along in the microwave.

Cut the fish into bite-sized pieces and stir into the sauce. If you need to bulk it out (not enough fish or too many visitors!) add a hard-boiled egg cut into quarters for each person. Fold gently into the mixture or the egg yolk becomes detached from the white and some poor soul always ends up with all the bits of white. You can always add some frozen peas as well. If you like the mixture to be a little more piquant, add a tablespoon of capers. Now for how to use the mixture!

~~ Fisherman’s Pie ~~

Preheat the oven to 200*C.

Butter a large pie dish. You should leave at least a centimetre clearance between the top of the mixture and the top of the dish as the mixture will bubble up. Top with mashed potato made from 900gr freshly-cooked potatoes mashed with a generous knob of butter. Heap onto the top of the fish mixture, making certain that you cover the mixture right to the sides of the pie dish. If you’ve got time to waste you can pipe the mash onto the mixture, but “rugged” looks more aut
hentic – I don’t think many fishermen are into piping bags! Top with a handful of grated cheese. Unless you really love cleaning ovens you should put the pie onto a baking tray before you put it into the oven. Bake for 25 – 30 minutes. The top should be browned and the mixture bubbling.

You’re not feeling quite so energetic? OK!

~~ Fish Pie ~~

Preheat the oven to 200*C

Butter the pie dish and add the mixture. Top with puff pastry in which you’ve made a couple of slits to allow the steam to escape. It isn’t worth making your own puff pastry unless you’re particularly masochistic as the bought varieties are better than most people can produce. You can even buy it ready-rolled. I usually brush the top with beaten egg, but it doesn’t matter if you don’t do it. Bake for 30 minutes, or until the mixture is bubbling and the pastry top is risen and golden brown.

When we’ve had visitors I’ve done this in individual pie dishes. Strangely enough you can actually make the mixture go a bit further by doing this. Cook at the same temperature, but check if it’s ready after about 25 minutes.

Feeling absolutely bone-idle? Fine!

~~ TV Dinner ~~

Heat the mustard sauce, stir in frozen peas and the fish cut into bite-sized chunks. Leave on very gentle heat for 15 minutes. The mixture should just bubble – no more. Stir occasionally to prevent sticking. Serve with boiled rice. Eat with a fork in front of the television.

Enjoy!

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