Special Old Fashioned Fish Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
450g (1 lb) haddock fillets300mls (1/2 pint) milk plus 90mls (6tbs)Bay leaf6 peppercorns1 onion, sliced for the flavoringsalt and freshly ground pepper to taste65g (2 1.2 oz) butter, unsalted45mls (3 level tbs) flour, all-purpose250mls (1 cup) green peas2 eggs hard-cooked, roughly chopped150ml (5 fl oz) of half and half cream30ml (2 tbs) fresh parsley, finely chopped125g (4 oz) cooked prawns900g (2lbs) potatoes, peeled, cooked, and mashed1 egg, beaten, to glaze
1. Rinse and drain the fish. Place in pan and pour over 300mls milk, add the bay leaf, peppercrns, onion and a pinch of salt. Bring to a boil and simmer for 10 minutes.
2. Lift the fish from pan using a slotted spoon, remove the skin and bones. Strain the cooking liquid and reserve.
3. Melt 40g (1 1/2 oz) of the butter in a pan, stir in the flour and cook gently for 1 minute, continue stirring. Remove the pan from heat and gradually stir in the reserved cooking liquid. Bring to a boil and continue to cook, stirring, until the sauce thickens, then cook for a further 2-3 minutes. Season. Add the eggs to the sauce with the fresh cream, fish, parsley, prawns and green peas. Check the seasoning and spoon the mixture into a 1.1 1-litre (2pint) pie dish.
4. Meanwhile boil the potatoes, drain and mash without any liquid. Heat the remaining 90mls (6tbs) milk and remaining 25g (1oz) butter and beat into the potatoes and season with salt and freshly ground pepper to taste. Spoon into a piping bag, pipe across the fish mixture. Alternatively, spoon the potato over the fish and roughen the surface with a fork.
5. Bake in a prehat oven at 200'C; 400'F; Mas Mark 6 degrees for 10-15 minutes, until golden brown.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PRANCALOT.
2. Lift the fish from pan using a slotted spoon, remove the skin and bones. Strain the cooking liquid and reserve.
3. Melt 40g (1 1/2 oz) of the butter in a pan, stir in the flour and cook gently for 1 minute, continue stirring. Remove the pan from heat and gradually stir in the reserved cooking liquid. Bring to a boil and continue to cook, stirring, until the sauce thickens, then cook for a further 2-3 minutes. Season. Add the eggs to the sauce with the fresh cream, fish, parsley, prawns and green peas. Check the seasoning and spoon the mixture into a 1.1 1-litre (2pint) pie dish.
4. Meanwhile boil the potatoes, drain and mash without any liquid. Heat the remaining 90mls (6tbs) milk and remaining 25g (1oz) butter and beat into the potatoes and season with salt and freshly ground pepper to taste. Spoon into a piping bag, pipe across the fish mixture. Alternatively, spoon the potato over the fish and roughen the surface with a fork.
5. Bake in a prehat oven at 200'C; 400'F; Mas Mark 6 degrees for 10-15 minutes, until golden brown.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PRANCALOT.
Nutritional Info Amount Per Serving
- Calories: 908.5
- Total Fat: 66.2 g
- Cholesterol: 582.2 mg
- Sodium: 271.3 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 4.0 g
- Protein: 35.8 g
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