Friday Night Fish Pie Recipes
FRIDAY NIGHT FISH PIE
Everyone loves a fish pie. Lulu Grimes shares a delicious, easy recipe to pop in the freezer for those busy nights
Provided by Lulu Grimes
Categories Dinner, Main course
Time 1h35m
Yield Makes 2 pies, about 10 servings
Number Of Ingredients 13
Steps:
- Simmer the potatoes for about 20 mins until tender, then drain and mash with most of the butter, plenty of seasoning and a little milk. Season and set aside.
- Meanwhile, cut the fish into 2cm cubes. Bring the milk just to a simmer in a large frying pan - when you see a few small bubbles, add the fish, onion and bay leaves, then cover and cook for 6-8 mins. Lift the fish out onto a plate and strain the milk into a jug.
- Melt the butter in a pan, stir in the flour and cook for 1 min over a medium heat. Take off the heat, pour in a little poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil, then simmer for 5 mins, stirring continuously, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then mix in the parsley.
- Heat oven to 200C/180C fan/gas 6. Divide the fish between 2 ovenproof dishes, about 1.3 litres each and strain any juices into the sauce. Scatter over the prawns, then add the eggs to both dishes if eating straightaway, or to just one dish if freezing the other. Pour the sauce over both. Spoon half of the mash over one dish so it covers everything, making sure it reaches the sides. Rough up the top with a fork and dot with remaining butter. Bake for 30 mins until the top is golden. Freeze the remaining fish and mash (see tips, below).
Nutrition Facts : Calories 562 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 45 grams protein, Sodium 2.25 milligram of sodium
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- Put the frozen fish into a wide pan in a single layer. Pour over the milk and add the bay leaf. Add 250ml water, so it almost covers the fish, and bring to a simmer. Cook for 2 minutes, until the fish is starting to flake, then carefully remove to a plate with a slotted spoon. Pour the milk off into a large jug, then measure 700ml back into the pan.
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