Fish pie
By: Mike Robinson From: Chalet Slaves
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Fish pie
- Prep time:
- 25 mins
- Cook time:
- 20 mins
- Serves:
- 4
Potato topped fish in a glorious creamy sauce makes a fabulous family meal in this simple supper dish from Mike Robinson
Ingredients
- 2 tbsp Butter
- 1 Onion, chopped
- 1 leek, chopped
- 2 stick Celery
- 1 bulb Florence Fennel, chopped
- 2 clove Garlic, crushed
- 50ml White wine
- 2 fillets of cod, each 175g
- juice of 1 limes
- bunch of Parsley, chopped
- 250g Prawns, cooked
For the béchamel sauce:
For the mashed potatoes:
Method
1. Make the béchamel sauce. Heat the butter in a saucepan over a moderate heat and add the flour. Cook for 1 minute, stirring continuously. Stir in the milk, beating with a balloon whisk until smooth. Season to taste with salt and freshly ground black pepper. Set aside.2. Cook the potatoes in plenty of boiling, salted water until soft. Drain and mash. Stir in the milk and butter. Set aside in a warm place.
3. Set the oven to 200°C/gas 6. Heat the butter in a frying pan over a moderate heat and fry the onion, leek, celery, fennel and garlic together for about 5 minutes, until softened but not coloured. Add the wine. Chop the fish into bite sized pieces and add to the pan. Cook for 3-4 minutes.
4. Add the lime juice and parsley. Stir in the prawns and béchamel sauce.
5. Spoon the mixture into an ovenproof dish and top with an even layer of mashed potatoes. Bake for 20 minutes until golden and bubbling. Serve immediately.
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Latest Comment
fantastic !!! Thanks.
Really great fresh flavours . Possibly needs a little more milk in the bechamel to make a thinner sauce.