Favourite Recipe:
Failsafe Fish Pie
Hearty, nourishing and comforting, my delicious fish pie recipe is a genuine catch...
Serves 4-6 generously!
Ingredients
Topping:
750g or 6 large mashing potatoes
50g butter
100ml semi skimmed milk
75g mature Cheddar cheese, grated
Salt & pepper
Filling:
75g butter
1.5 tablespoons plain flour
1 teaspoon fennel seeds
1 pint semi skimmed milk
300g fresh skinless haddock
300g fresh skinless salmon
180g shelled mussels
1 large bunch fresh parsley
Salt & pepper
You will need a large casserole or oven dish, approximately 4” deep.
Method:
Preheat the oven to 190°C. Peel and chop the potatoes into 3cm cubes then cook in boiling water until very soft. Drain off the water, add the butter, milk and seasoning then mash thoroughly or cream with a hand held blender. Set to one side and make the filling.
Melt the butter in a heavy based saucepan, add the flour and stir thoroughly for 1 minute (I use a whisk to help prevent lumps). Add the fennel seeds and cook for a further minute. Gradually add the milk, stirring all the time, and gently bring to a simmer. Cook for 3 minutes, stirring occasionally, then add salt and pepper to taste. The sauce should be thick and creamy at this point.
Cut your haddock and salmon into 3cm cubes and add them to the sauce, along with the mussels, stir and leave on a very low heat for 3 minutes. Chop the parsley very finely, add to the sauce and stir again. Turn off the heat and leave to stand for 5 minutes.
Pour the sauce into your casserole then pipe the creamed potato over the top, covering the sauce evenly. You don’t have to be at all precious about this and can just do it with a spoon carefully if you prefer. Sprinkle the cheese over the top and cook for 30 minutes in your hot oven until bubbling and golden brown on top.
Enjoy with fresh peas and crusty bread for a meal that everyone will enjoy.
