White Fish Pie

White Fish Pie makes an ideal family supper dish. Serve with minted peas and a crisp green salad.

3 oz. plus

1 teaspoon butter

1 small onion, finely chopped

2 lb. white fish, such as cod, haddock etc., cut into

1-inch pieces

2 hard-boiled eggs, sliced

½ teaspoon salt

2 teaspoon black pepper

4 tablespoons chopped fresh parsley

2 lb. cooked potatoes, mashed

1 oz. flour

12 fl. oz. m cups milk

6 oz. Cheddar cheese, grated

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Using the teaspoon of butter, grease a 10-inch deep-sided ovenproof pie dish. Set aside.

In a large frying-pan, melt 2 ounces of the remaining butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the fish and fry for a further 6 minutes, stirring frequently. Remove the pan from the heat and transfer the onion and fish to the prepared pie dish. Lay the sliced eggs over the fish. Sprinkle over the salt, pepper and 3 tablespoons of the parsley. Spoon the mashed potatoes over the eggs and smooth them over with the back of the spoon. Set aside.

In a small saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly and being careful to avoid lumps.

Stir in the cheese. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the cheese has melted and the sauce is thick and smooth. Remove the pan from the heat and pour the sauce over the potatoes.

Place the pie dish in the oven. Cook

Ginger Syllabub is a perfect dinner party dessert. for 20 to 25 minutes or until the pie is golden brown on top.

Remove the dish from the oven and sprinkle over the remaining parsley. Serve immediately, straight from the pic dish.

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