I can't remember when Fish Pie became our Good Friday tradition, well that's the thing about traditions, isn't it? You don't really plan them, they just grow from good ideas. Over the years I've made a variety of different versions and, as I am taking part in the the Fish is the Dish, Healthy Happy Hearts campaign, eating two portions of fish for six weeks, it was an ideal way to get one of my fish portions.
Printable Recipe
1 fillet of Haddock
1 fillet of Salmon
1 fillet of Saithe
12 scallops
Fish can be varied according to availability and personal preference2 hard-boiled eggs, shelled and sliced
Fish stock powder (I used Essential Cuisine) optional
For the sauce:
500ml milk
2 tsp cornflour
seasoning
For the topping:
6 large potatoes, peeled, quartered, boiled and mashed with a little milk and butter
1. Preheat the oven to 200C.
2. Poach the fish in 300ml milk with a tsp of fish stock powder. Poach for 15 mins until fish is cooked.
3. Lift out the fish and place on a plate to cool a little.
4. Flake the fish removing any bones.
5. Measure the warm milk used to poach the fish and top up to 500ml.
6. Mix cornflour with a little cold milk and add the cornflour mixture to the warm milk.
7. Cook until the sauce starts to thicken, season to taste.
8. Place the flaked fish in an ovenproof dish add the sliced hard boiled eggs and top with the raw scallops. As they don't take long to cook its better to put them in raw and they will be cooked in the oven.
9. Pour over the white sauce.
10. Cover the sauce with the mashed potatoes and fork up the potato to create crispy bits.
11. Place the dish on an oven tray and place in the oven for 15 minutes until the sauce is bubbling and the potato topping is golden brown and crisp.
I served the Fish Pie with Asparagus, sauted in butter with a little water to create some steam.
Find out more about the Healthy Happy Hearts 6 week plan.
Nice!
ReplyDeleteBeautiful. The perfect pie. I will add my linky to this. Well done on being do organised xx
ReplyDeleteWell, I have to say that whilst this sounds and looks lovely, and no doubt tastes great, I wouldn't use those beautiful -- and obviously very expensive -- scallops in a pie.
ReplyDeleteI think they deserve something far more sophisticated!
The best scallop dish I ever tasted was not at all sophisticated, it was simple scallops in cheese sauce, made by the wife of a scallop fisherman. However, I take your point Liz, and will be coming up with something to show off the delightful scallops very soon.
ReplyDeleteWe always have fish pie for Good Friday too Janice, always have done! Yours looks like a LUXURY one however and very lush! Karen
ReplyDeleteWhat a treat to have scallops in there aswell. Looks and sounds delicious x
ReplyDelete