Warm your cockles with a hearty, homemade fish pie!
- 250 g white fish (haddock, hake, cod skinned and boned)
- 100 g pale smoked haddock (skinned and boned)
- 350 g salmon (skinned and boned)
- 50 g prawns shelled
- 50 g cooked mussels (optional)
- 4 hard-boiled eggs (shelled and quartered)
- lemon juice
- for the mash:
- 900 g potatoes (peeled and cut into chunks)
- 70 g butter
- 50 ml cream
- salt and white pepper
- for the parsley sauce:
- 50 g butter
- 50 g flour
- 1 l milk
- large bunch of flat leaf parsley (coarsely chopped)
- Cook the potatoes in boiling salted water until soft.
- Drain well and mash. Add the butter and seasoning Mix really well until smooth. Taste, adjust seasoning and set to one side.
- Prepare the sauce by heating the butter over a low heat, Add the flour and cook this mixture, without browning, for about 3 minutes, stirring a few times.
- In another pan, bring the milk to the boil. Pour this into the “roux” (the butter and flour mixture) a little at a time, beating after each addition. Bring the sauce to the boil and then cook over a low heat for 5-6 minutes.
- While the sauce is cooking, pre-heat the oven to 200°C (400°F/Gas 6) and generously butter a deep ovenproof dish.
- Cut the raw fish into pieces and lay in the dish, season lightly.
- Add a drop of lemon juice and parsley to sauce taste and pour over the top; Place the boiled eggs evenly over the sauce and spoon over the potatoes.
- Bake for 35-40 minutes by which time the top should be crisp and brown and the fish perfectly cooked in its sauce.
- Serve at once.
More by Brian McCann:
- Penne Pasta, Fresh Pesto with Olives, Sun-dried Tomatoes and Parmesan
- Penne pasta, Cashel blue cheese, red wine pears, leeks, rocket, hazelnut
- Pear and almond tart