Fisherman's Pie
Ingredients
- Fish
- 350 g white fish
- Salt (Sea) (as needed)
- freshly ground black pepper (as needed)
- 150 mL milk (divided in half)
- 13 g butter
- Sauce
- 55 g butter (14g + 41g, or 1T + 3T)
- 25 g Flour (Plain)
- Salt (Sea) (to taste)
- freshly ground black pepper (to taste)
- pinch grated nutmeg
- 150 mL milk
- Rest of mix
- 55 g peeled shrimp (or prawns)
- 1 egg (hard-boiled)
- 1.5 T finely chopped parsley (fresh)
- 1 T fresh lemon juice
- For the Topping:
- mashed potatoes (Enough to cover - about 1.5 to 2)
- 15 g shredded sharp cheddar cheese
Method
For the topping:
1. Prepare and wash the potatoes, and start them boiling. This will usually take 30+ minutes in total.
2. If you do not already have hard-boiled eggs, start them now.
For the fish:
2. Start by arranging the fish in a baking tin and seasoning it well with salt and pepper. Then pour over 150ml of milk, dot with 13g butter in flecks, and bake in the oven for 15-20 minutes.
3. Pour off (and keep) the cooking liquid, and remove the skin and any bones from the fish, flaking the flesh into fairly large pieces.
For the sauce:
4. Butter the inside of an 8 inch baking dish
5. de-vein and cut the shrimp, and chop the hard-boiled egg
6. melt 38g butter in a saucepan, then stir in the flour and gradually add the fish cooking liquid - stirring well after each addition. When all the liquid is in, finish off the sauce by slowly adding 150ml milk and seasoning with salt, pepper, and nutmeg.
7. mix the flaked fish into the sauce, along with the shrimp, hard-boiled egg, and parsley.
8. Stir in the lemon juice.
9. Now pour the sauce mixture into the prepared baking dish.
For the topping:
10. Finish preparing the mashed potatoes then spread the mixture evenly all over the sauce mixture. Smooth the surface of the mashed potato, then pattern it by making impressions 1/2" deep in rows.
11. Sprinkle the cheese over the top of the mashed potato
12. bake for about 30-40 minutes, or until heated through and browned.
Notes
SJ Note 17 May 2011: Tasty! A keeper. Made it in a 2" deep, 8" pie dish, worked well. Added about 1/2t nutmeg to the filling.