Fish Pie

This recipe takes a little longer to  prepare than most of my supper dishes, but it is worth it.

Ingredients – Serves 2
Small piece of fresh salmon fillet, skin on.
Kipper fillet
Milk to cover, approx. ½ pint
1 small onion, chopped
1 bay leaf
Salt and pepper
Few peeled prawns
1 tablespoons chopped fresh parsley
knob butter
1oz flour.

Topping
Floury potatoes, peeled and boiled (I find 4 small to medium enough for 2 of us but you may like more)
butter and milk for mashing

Method
Lay the salmon and kipper in a pan. Add the milk, onion, bay leaf and a couple of peppercorns. Bring to the boil, then simmer for 5-7 minutes. Lift out onto a plate and reserve the milk.

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When cool enough to handle, pull off the skin and flake the fish, removing any bones. Transfer to a bowl and add the prawns.

Melt the butter in a small pan. Stir in the flour, and gradually add the flavoured milk (I like to add a pinch of saffron just for the appetising colour). Whisk well and simmer gently until thick and a little reduced, taste and season with salt and pepper. Stir in the parsley and pour the sauce over the fish.

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Boil the potatoes in salted water, drain well and mash, then spoon evenly over the top of the fish.

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Bake in the oven for 30-40 minutes or until the potato is golden brown and crispy. Serve immediately.

Served with french beans this makes a delightful supper dish – easy and tasty.

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2 Responses to Fish Pie

  1. Dave says:

    I recommend to ALWAYS add white pepper to mashed potatoes

Comments are closed.