recipe - tried and tested - The perfect fish pie - The.txt


# The perfect fish pie

The perfect haddock and cod pie

By Sophie Conran

Serves 4

#### Ingredients

#### For the filling:

- 300g smoked haddock fillet, 300g cod fillet

- 1 bay leaf

- 450ml milk, or enough to just cover the fish

- 4 large eggs

- 4 handfuls frozen peas

- 1 tbsp butter

- 1 tbsp plain flour

- 1 handful flat-leaf parsley, chopped

#### For the mash

- 4 largish Desiree potatoes, peeled and cubed

- 100g butter

- 1 small wine glass milk (about 140ml)

#### Method

- Preheat the oven to 220C/gas 7.

- Place the fish in a pie dish with the bay leaf and milk. Pop it in the oven.

- After 10 minutes, remove from the oven and lift the fish out of the milk.

- Reserve the milk and bay leaf.

- Remove the skin and bones.

- Break up the fish into large chunks and set aside.

- Put the eggs in a pan of water on a high heat, and bring to a rolling boil.

- Allow the eggs to boil for two minutes, then add the peas and bring the pan back to the boil for a further one to two minutes.

- Strain the peas and eggs and run them under cold water.

- Put the fish and peas in the pie dish while you peel and quarter the eggs.

- Add them to the dish.

- Now melt the butter in a large saucepan.

- Stir in the flour and let it sizzle for a couple of minutes, but not brown.

- Whisk in the milk reserved from the fish and the bay leaf.

- Let it gently bubble away for almost 15 minutes, beating with a whisk from time to time.

- Stir in the parsley and season with salt.

- Allow the sauce to cool slightly and then pour over the fish mixture.

- Stir the sauce through carefully so the eggs and fish don't break up.

- To make the mash, boil the potatoes salted water for about 15 minutes.

- Drain and mash with the butter, milk and salt.

- Cover the fish with the mash.

- Place the pie in the oven and bake it for 20 minutes.




Popular posts from this blog

recipe - Cream of Celery Soup - jamie Oliver

recipe - Chilli con carne - BBC Good Food

recipe - Quick fish soup - Nigel Slater