Fishy Pie
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
432
Fat
21.8g
Saturated Fat
11g
Carbs
31.3g
Sugars
6.9g
Protein
27.3g
Fibre
4g
Sodium
0.21g
Ingredients
400 ml milk
200 g smoked white fish fillets (eg cod/haddock/coley), skin on
300 g white fish fillets, skin on, bones removed
50 g butter
250 g leeks, washed and thinly sliced
1 tbsp flour
4 eggs, boiled, peeled and quartered
0 small bunch of flat-leaf parsley leaves, roughly chopped
800 g potatoes, peeled and quartered
50 g butter
Salt and black pepper
Method
  1. Preheat the oven to 200˚C/gas mark 7.
  2. Fill a large saucepan with water, add the potatoes and put on a high heat. Bring to the boil, then reduce the heat and simmer until cooked through. Drain and add 100ml of milk, the butter and mash.
  3. While the potatoes are boiling, add a large deep frying pan on a low heat, pour the milk in and add the fish, skin side up, into it. Cook for five minutes, until the skin on the fish peels away easily.
  4. Lift out the fish, remove the skin and strain the milk into a bowl.
  5. Melt half the butter in a pan and add the leeks. Cook until soft.
  6. Stir in the flour and cook for a minute longer. Add the poached milk back in gradually, stirring, until the sauce thickens. Season with salt and pepper.
  7. Add the parsley, eggs and the fish, gently stirring so as not to break them up.
  8. Spoon the fish mixture into a deep baking dish, and top with the mashed potato.
  9. Put in the oven and cook for 30 minutes, until golden brown on top.