Thursday, 27 October 2011

Creamy Fish Pie

I Love this but Mr Debs always takes a little persuading, having said that he always loves it! Having had a big household to feed however, I can't seem to stop making huge quantities. The pie here will serve 6 big helpings - so - into the freezer it goes for work lunches.

2 smallish Salmon Fillets cubed ( I use the finger shaped pieces )
200g little scallops
200g prawns ( raw or cooked it seems to make no difference )
200g cod fillet cubed
salt and pepper to taste

For the cheese sauce

500mls milk
150mls single cream
2 heaped dspn plain flour
1 tspn mustard ( I use English but have used Dijon )
40g butter
100g strong cheddar
25g Parmesan
shake of cayenne pepper

1kg creamy mashed potato

Place all fish into a large ovenproof dish.
Preheat oven to 180c/350f/ gas 4.
Place the first 5 ingredients for the cheese sauce into a saucepan and whisk continuously over a low heat until sauce bubbles and is the right consistency. Take off the heat and add the cheese. Blend the cheese until smooth and silky and place sauce back on the heat ( very low ) to cook for about 5 minutes, stirring now and then.

When sauce is cooked - it'll lose that floury taste -  season well and pour over the fish.
Spoon mash over the pie and pop into the oven for about 40 minutes or until golden on top.

Enough to feed an army again!

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