recipes-mains

Fish Pie

by Cookery School at Little Portland Street

Serves 1

Ingredients

approx 150g smoked haddock
small piece of any other white fish of choice
2 scallops
2 bay leaves
2 shelled raw prawns
a few peppercorns
½ cup chopped parsley
½ teaspoon ground nutmeg
750g of potatoes (do not use new potatoes)
freshly ground salt and pepper
full cream milk or cream as required

Bechamel Sauce:

4 tablespoons flour
4 tablespoons rapeseed oil
2 cups milk (1 pint)
good pinch salt
good pinch nutmeg
ground black pepper

Method

Poach the smoked haddock in 2 pints of milk by placing the fish, nutmeg, bay leaves and peppercorns in the milk and bringing up to the boil then turning down and simmering for a few minutes until the fish starts to flake. Remove the fish from the milk and allow the milk to cool.
Peel and flake the fish into large chunks and set aside.
Using the cooled milk, make a bechamel sauce as per the recipe.
Add the scallops, prawns and flaked haddock to the bechamel as well as the parsley.
Check for seasoning and pour the mixture into an oven proof dish.
Meanwhile cook the potatoes in water and when very soft drain and mash.
Add full cream milk/in cream to the potatoes and mix to obtain a creamy but firm mash.
Gently spread the mash over the fish sauce in the baking tray. If desired, use the prongs of a fork
to make a pattern.
Bake in oven 190ºC/380ºF for 35 - 40 minutes or until golden brown.
Remove from oven and eat hot.

Bechamel Sauce:

Mix the flour and oil together in a saucepan
Gradually add the milk and seasoning.
Place saucepan over heat and stir constantly until the sauce is thickened.
Continue cooking for a few minutes longer to ensure that all the starch is properly cooked.
Use as basis for cheese sauces, bechamel in lasagne or merely as topping for any dish requiring
white sauce or bechamel.

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