recipe - The perfect fish pie - The Guardian

The perfect fish pie

The perfect haddock and cod pie
By Sophie Conran

Serves 4

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)

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.

from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3

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