Fish pie
Connor and I caught loads of codling in Northumberland when he was growing up and we loved putting together a fish pie. This one is quite simple using white fish such as cod and prawns, although Salmon and different shellfish will do the job – just see what is available. I only use Atlantic prawns which are sweet and succulent and try to avoid the tasteless farmed varities, imported from Asia.
Servings: people
Ingredients
- 200 grams Smoked Haddock (£1.20)
- 200 grams Cod (£1.79)
- 100 grams Prawns Atlantic if possible (£1.01)
- 1 whole Onion (£0.13)
- 1 whole Leek (£0.40)
- 300 ml Milk (£0.24)
- 50 grams Cheddar Cheese (£0.31)
- 50 grams Butter (£0.17)
- 25 grams Plain Flour (£0.03)
- .3 grams Bay leaf 1 leaf (£0.07)
- 1 cloves garlic (£0.03)
- 1 stock cubes fish stock make 100ml (£0.13)
- 300 grams Potatoes (£0.21)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 25 minutes
Cook Time: 45 minutes
- Skin the fish if necessary and poach covered in 50ml of milk with bay leaf and a few pepper corns for 10 minutes on a low heat. The fish will flake when ready. Drain and leave to one side, keeping the poaching juice.
- Peel the potatoes and boil with a little added salt. Once soft, drain and mash with half the butter and cheese. Season with black pepper.
- Make the white sauce by heating the butter in a pan and adding the flour to make a roux. Gradually introduce the milk, stirring continuously. The sauce will thicken and should retain a good consistency.
- Fry the onion in olive oil for 2 minutes, then add chopped leaks, sweating for another 2 minutes. Add retained poaching juice and fish stock, followed by the poached fish and prawns. Transfer to a casserole dish.
- Pour over the white sauce and layer the top with the mashed potato. Cook at 180 degrees for 45 minutes. Allow to cool for 10 minutes before serving.
Follow Us!
