Fish Pie by Bridie Cotter
Fish Pie by Bridie Cotter
Preparation Time:40 minutes
Cooking Time:25 minutes
Level of Difficulty:Easy
Ingredients
- 2 fillets monkfish/cod
- 1 fillet of smoked haddock
- 750ml/11 pints milk
- 1 medium onion, roughly chopped
- 1 large carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1 bay leaf bunch fresh parsley
- 1kg potatoes
- 125g butter, plus extra to grease the dish and dot on top of the pie
- 75gplain flour
- salt and freshly ground black pepper
- 2 handfuls cooked peeled prawns
- buttered minted peas, to serve
Method
- 2. Meanwhile, cook the potatoes, and mash them, adding 50g of the butter.
- 3. Sieve the fish and milk mixture.Add 3 tbs of the fishy milk to the mash and stir it in well. Season to taste.
- 4. Heat the oven to 180C.
- 5. To make the béchamel sauce, melt the remaining 75g butter in a pan.Add the flour to make a roux and cook for two minutes before adding one third of the hot fishy milk. It will form a thick sauce. Add the rest of the milk, whisking all the while. Season
- 6. Peel off any skin on fish and discard, then break up slightly and add it and the veg to the béchamel.Add the prawns, then chop the remaining parsley and stir this in too. Taste the sauce once more and add more seasoning, to taste.
- 7. Generously butter a pie dish and pour in the fishy béchamel. Spoon over the mash and dot a little extra butter over the top of the pie.
- 8. Bake for about 25 minutes or until the top is starting to brown and the fishy sauce is bubbling up the sides of the mash.
- 9. Serve with buttered minted peas.
