There are lots of different fish pie recipes on the web and a few in my cookery books. Not that I use my cookery books very much nowadays. Noting down recipes from TV programmes or the web into my own book has rather replaced the old-fashioned cookery book in my life. This is the recipe I have used for a long time (except that the eggs are an additional touch added recently after tasting Spesh's fish pie).
1 fillet cod
1 fillet smoked haddock
i fillet salmon
(about 750 gram of fish in total)
Parsley sauce to make 1/2 pint.
500 ml Whole Milk
1 stick Celery
2 hard boiled Eggs.
1 kg Potatoes
2 oz Butter
Frozen Petit Pois or Garden Peas
A Bay leaf
(On the go:- back left the potatoes boiling; front left the fish gently cooking; front right the petit pois. Ignore the pan on the back right; that's a separate dish - a beef stew).
Chop the onion and celery. Add these to the milk with a bay leaf, a couple of sprigs of parsley and a few pepper corns.
Add the fish to the milk mixture in a medium saucepan. Bring to the simmer (making sure it doesn’t boil over), cover and turn off the heat. The fish will cook in the hot milk.
Hard boil the eggs.
Boil and mash the potatoes, adding the butter and some salt and pepper.
Heat the petit pois or garden peas in boiling water.
Take the fish out of the milk mixture and gently flake it – but not too finely – into an oven dish.
Chop the boiled eggs and add them to the fish. Add the petis pois. Add a couple of sprigs of chopped parsley.
Sieve the milk mixture throwing away the solids (the celery, carrot, onion, bay leaf and peppercorns) and pour i/2 pint of the flavoured milk over the fish and egg.
Make the parsley sauce and add it to the oven dish.
Very gently stir the mixture a couple of times to mix it together without breaking the fish up too much.
Cover with the mashed potatoes.
Place in a pre-heated oven on 200°C / 400°F / Gas 6.
Cook for about 25 minutes until the mash is going golden brown on top and the fish sauce is bubbling up the sides.
Sefton Park - Part 2
2 weeks ago