The smoked cheese and fish in this pie combine to give it a subtle flavour. Zulla Fish Pie makes an excellent lunch or supper dish. Serve with mashed potatoes and peas.
2 oz. plus
1 teaspoon butter
8 oz. mushrooms, wiped clean and sliced
½ lb. frozen leaf spinach, cooked and drained
2 lb. smoked haddock fillets, cooked, drained, skinned and flaked
1 teaspoon salt
6 large tomatoes, blanched, peeled and sliced
2 oz. butter
2 oz. flour
16 fl. oz. milk
½ teaspoon salt § teaspoon black pepper
1 ½ cup smoked cheese, grated
1 tablespoon finely chopped fresh parsley
2 teaspoon cayenne pepper
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium-sized frying-pan, melt the 2 ounces of butter over moderate heat. When the foam subsides, add the mushrooms and fry, stirring occasionally, for 3 minutes. Remove the pan from the heat.
With the remaining teaspoon of butter, grease an ovenproof casserole. Lay the spinach in the bottom of the casserole.
Spread the haddock over the spinach and the mushrooms over the haddock. Sprinkle with half the salt. Place the tomatoes over the mushrooms and sprinkle with the remaining salt. Set the casserole aside while you make the sauce.
In a small saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Stir in the salt, pepper, cheese and parsley and cook for a further 2 minutes or until the cheese has melted.
Remove the pan from the heat. Pour the sauce over the ingredients in the casserole. Sprinkle over the cayenne. Place the casserole in the oven and cook for 30 minutes. Remove the casserole from the oven and serve at once.