Fish pie
Ingredients
For the white sauce:
55g butter
65g flour
800ml hot milk
pinch of salt and black pepper
For the white wine sauce:
25g butter
150g onion, finely chopped
300ml white wine
500ml white sauce
½ tsp English mustard
100ml double cream
juice of 1 lemon
½ tsp chopped parsley
For the dish:
500g homemade mashed potato
3 x sole fillets, cut into three
250g monkfish, cut into 50g pieces
250g salmon, cut into 50g pieces
6 scallops, cut into quarters
20 cooked mussels
egg yolk wash (yolk and water mix)
This dish is a great way to use up leftover pieces of fish
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Method
1 Make the white sauce first. Melt the butter in a pan on a low heat, add the flour and cook for five minutes, stirring regularly. While this is cooking, place the milk into a pan and bring to the boil.
2 Next, pour the milk little by little into the flour and butter mix, stirring all the time (have the heat on low so it doesn't burn).
3 Add the salt and pepper and bring to a slow boil. Cook for five minutes on a low heat, then turn off the heat and pass the mixture through a fine sieve to remove any lumps. Finally, put into a clean bowl, cover with clear film and cool in the fridge.
4 Then make the white wine sauce. Melt the butter in a pan on a low heat, add the onion and continue to cook with a lid on for five minutes so it sweats and doesn't colour. Remove the lid, add the wine and cook until it has reduced by two-thirds.
5 Add the white sauce, mustard, double cream and lemon juice. Simmer for two minutes, stirring all the time, then turn off the heat.
6 Place in a clean bowl, cover with clear film to stop a skin forming and place in the fridge. Once it's cold, add the chopped parsley.
7 Bring it all together by first, making the mashed potato, using 500g boiled potatoes mixed with butter, warmed milk, salt and black pepper.
8 Mix all the fish together and season with salt and pepper, then stir in the white sauce and place in individual pie dishes.
9 Pipe on the mashed potato, coat in the egg wash and bake in the oven for 20 minutes at 180°C (fan oven 160°C), gas mark 4. When cooked, leave to rest for two minutes, then serve with a green salad.
Comments
In this month's issue of...
- Memories are made of this: wake up to a sea view, walk a frosty coastal path, take tea in a grand hotel
- Find your dream home: light, airy and seconds from the beach
- Autumn seaside breaks
- When we were young: Suggs, Carol Ann Duffy and Mark Hix's seaside childhoods
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By Natalie_Glock:
20/11/2009 10:14 AM GST
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