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Fish pie

Basic fish pie....

I've read the recipes about how you should cook the fish first to impart flavour into all the sauce, but I think this leads to over cooked fish. So, we tend to do ours slightly differently.

4 leeks, lots of white, washed and chopped thinly
butter
kilos of spuds
boullion powder
english mustard
parsley
nutmeg
milk
plain flour
spinach or chard
white fish, preferably frozen
salmon, preferably frozen

First, make a white sauce flavour with half a teaspoon of mustard, a teaspoon of boullion powder and a generous grating of nutmeg. We tend to use two to three heaped tablespoons of flour to a pint of milk, making it slighly thick as there's liquid from the spinach and often a bit from the fish. Seal with clingfilm to stop a crust forming and allow to cool

We tend to make fish pie with leeks in the mash, but as an alternative, we make celeriac mash for the topping. First sweat the leeks with lots of butter until really soft, then blitz so the kiddies can't see the leeks....Ha, suppose putting it on the web site will give it away at some point...Mix into the cooked and mashed spuds with milk and any needed butter.

Microwave the spinach - 4mins usually is enough - drain and press to remove the excess liquids. We also use Chard instead but that takes a bit more prep to get it soft.

So, it's really about assembly then. Line the pie dish with the spinach, cover with the frozen fish, sprinkle over the chopped parsley and pour over the sauce. Now seal the pie edges with the mash and work towards the center.

Bake in the oven for around 40mins at 180deg to 200deg, maybe with a bit of cheddar grated over the top. Just check with skewer that the fish is hot and the top slightly crisp.

We deliberately use the frozen fish so that it cooks slower than the rest of the pie

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