Food cooking and eating – stories and ideas from a passionate foodie

Fish Pie

OK – this was Janie’s idea, as I was having a bit of heavy old dentistry during the day. 100 minutes in the chair is long enough for anyone. Even with a mouth as big as mine!

It’s not quite invalid food – but nothing hard to damage the temporary crowns! I made it – never done so before, so had to look at a recipe (swoon…). Changed it a bit though. Sainsbury (other high street stores are available) do a “Fish Pie” pack at #3:50. Enough for 4 people. As ever with any cooking, timing is key.

Hot from the oven

Hot from the oven

You can see from the photo that fish pie is not really a pie crust at all. We are talking fish in white sauce, with mashed potato topping. Get the spuds on first. Then the fish (salmon, smoked pollack, and cod). I cooked the fish in the pie dish in the oven at 170 (fan) in half a pint of milk. I added salt, white pepper, some nutmeg and two bay leaves. I covered it with foil so it didn’t dry out. Oh – some knobs of butter scattered over too. After 20 mins, remove from the oven and carefully pour out the cooking liquor. This is now very tasty. You use that to make up the white sauce. (Roux of flour and butter – add the liquor very slowly at first. Then keep mixing it until it boils and thickens). Meanwhile, the spuds are ready to mash (Lovely king Edwards – so versatile). I added butter and creme fraiche. Pour the white sauce over the fish pieces. Add some black pepper and more nutmeg. Spoon the potato on top and drag it level with a fork. Grate some cheddar on to the top. Into the oven again, for 30 mins at 170 (my oven is hot – 180 may be better in other ovens.) I put it on the top shelf, and put a baking tray beneath in case my newly cleaned oven suffered from a white sauce overflow as it expands in the heat. It did. I was smug.

Served with some cabbage – 10 days old, kept in the sale drawer of the fridge, and only outer leaves needed to be discarded.  We waste as little as possible here!

(Loved it – and mouth much better today, thanks!)  This is perfect Good Friday fodder.  we had it on Maundy Thursday – it fitted with the dentistry!




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