Crusted Fish Pie
Recipe supplied by Co-op Food Magazine
Energy - 1875KJ/443kcal
- 2 x 220g pack Co-op Scottish salmon fillets
- 2 x 240g packs Co-op cod fillets
- 750ml Co-op semi skimmed milk
- Zest of 1 lemon, plus wedges
- 500g Co-op frozen peas, defrosted
- 30g Co-op unsalted butter
- 30g Co-op plain flour
- 3 tbsp Co-op wholegrain mustard
- 150g frozen Co-op Irresistible jumbo cooked king prawns, defrosted
- 3 slices Co-op wholemeal bread
- Preheat the oven to 200C/180C Fan/Gas 6. Put the salmon and cod in a large pan. Pour over the milk and add the lemon zest. Bring the milk to a rapid simmer, then cover the pan with a lid, turn off the heat and leave the fish to cook in the hot milk for 10 mins. Remove the fish and set aside, reserving the milk.
- Meanwhile, in a separate pan, simmer the peas for 3 mins. Drain, then tip into an ovenproof dish and roughly crush with a potato masher.
- Discard the salmon skin and break all the fish into chunks. Melt the butter in a pan over a medium heat, then stir in the flour and cook for 2 mins. Slowly whisk in the reserved milk and simmer for 5-10 mins until you have a thick sauce. Stir in 2 tbsp of the mustard, season and add the fish and prawns. Pour into the ovenproof dish on top of the peas.
- Whizz the bread into breadcrumbs, then mix with the remaining mustard and scatter over the top of the fish pie. Bake for 25-30 mins, until the sauce is bubbling and the breadcrumbs are golden and crisp.
- To freeze: Assemble then leave to cool completely. Wrap well in cling film and foil and freeze for up to 3 months. Either defrost and bake for 40 mins or bake from frozen for 1 hour 15 mins at 20C/fan 180C/Gas 6 until hot through. Cover with foil if the breadcrumbs brown too quickly.