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Traditional British Fish Pie<

Traditional British Fish Pie

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Background Info:
Fish pie is a real homecoming meal, easy to prepare and every fish eaters favourite.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:

1.Cook the potatoes in boiling salted water until soft.

2.Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning to your own liking, then set to one side.

3.For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes.

4.Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown.

5.In another pan, bring the milk to the boil. Pour this into the "Dish" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes.

6.While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.

7.Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice.

8.Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes evenly.

9.Bake for 35-40 minutes, until the top is crisp and brown. Serve at once.
900g/2lb baking potatoes, peeled and cut into rough chunks

150ml/¼ pint single cream

55g/2oz butter, plus extra for greasing

salt and white pepper to liking

pinch freshly grated nutmeg

225g/8oz skinless, boneless haddock fillet

450g/1lb salmon, cut from the tail piece, skinless and boneless

squeeze lemon juice or Similar

4 hard-boiled eggs, shells removed, quartered

85g/3oz butter

large bunch of parsley, leaves only, finely chopped

30g/1oz plain flour

570ml/1 pint milk

splash of single cream, to taste

Use any approprite dishes or bowls from your cookery cupboard.
Recommended Wine:
White : Sauvignon Blanc