Fish Pie
Product: Wild Alaskan Smoked Black Cod
Serves: 6
Pescatarian: Main dish
Prep time: 20 minutes
Cooking time: 40 minutes
Special equipment: None
Fish pie is one of those rare dishes that manages to be a comfort food and a luxury food at the same time.
Ingredients
|
For the fish base ● 1 ½ lb. wild Alaskan smoked black cod ● 2 cups milk ● 2 bay leaves ● 4 tbsp butter ● 4 tbsp all-purpose flour ● 2 cups peas ● 1 bunch parsley, roughly chopped |
For the mashed potato topping ● 3 lb. floury potatoes, peeled and cut into chunks ● ½ stick butter ● 4 tbsp sour cream |
Directions
- Preheat the oven to 200°C / 400°F.
- Place the black cod in a pan with the milk and bay leaves. Add just enough water to just cover the fish and simmer for 2 minutes, before turning off the heat. Leave to cool to lukewarm, then remove the fish and pull it into large chunks.
- In the meantime, cook the potatoes in salted water until tender. Drain and mash with the butter and sour cream.
- Melt the butter for the base in a large casserole dish over medium-low heat and add the flour. Cook until pale brown and nutty smelling, then add the milk in which you simmered the fish. Cook, stirring regularly, for about 10 minutes, until thickened.
- Add the fish, peas, and parsley to the casserole dish and stir gently to combine with the sauce.
- Pile the mashed potatoes on top, letting them sink slightly into the base.
- Transfer to the oven and bake for about 50 minutes, until golden brown on top.
Further notes
The fish pie will keep well in the fridge for 2 days. Reheat thoroughly in the microwave before serving.
