Wednesday, 14 May 2008
The best fish pie!
What you need....
1 1/4lbs skinless cod or haddock fillets
1 1/2 pints milk
1 bay leaf
3 oz butter plus more for the dish
2 1/4 potatoes
2 tbsp chopped flat leaved parsley
salt and pepper
Freshly grated nutmeg
Poach the fish in the milk with the bay leaf for 3 minutes. DONT over cook the fish!
Strain through a colander reserving the liquid.
In a large heavy pan, make a roux by melting two-thirds of the butter over a low heat, stirring in the flour and cooking gently, stirring for about 1 minute. Whisk in the strained milk, bring to a simmer and cook over a low heat, stirring occasionally for 20 minutes.
Boil the potatoes in salted water, drain and mash with the remaining butter only. Your mash needs to be quite dry or It will sink into the pie. Pre heat the oven to 200oc/400of/gas 6.
Boil the eggs for about 7-8 minutes, refresh in cold water, shell and chop. Put into a buttered pie dish.
Flake the fish into large pieces, discard all skin and bones. Discard the bay leaf from the sauce, then stir the chopped parsley into the sauce and season it with salt, pepper and freshly grated nutmeg.
Off the heat, mix the fish ans sauce together, then pour and spoon the mixture into the pie dish spoon the potato on top, spreading it into an even layer with a fork. Brush the top with the beaten egg mixed with a little milk.
Bake the pie for about 20 minutes, until the top is a good uniform golden colour.