Fish Pie
User Reviews
4.6
10 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
British
Fish Pie
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A hearty layered fish pie with leeks, breadcrumbs and a cheesy/mustard sauce which uses the peppercorn-infused cooking liquor to add an extra flavour dimension. Nutritious and delicious!
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Ingredients
- 350 g fish white/oily, 12 oz, frozen; or pie mix
- 30 g butter 1 oz; or margarine
- 30 g plain flour 1 oz
- 2 leek sliced
- 4 peppercorns
- 200 ml milk 6.5 fl oz
- 200 ml fish stock from fish liquor, 6.5 fl oz
- 1 wholegrain mustard heaped tsp
- 80 g cheddar cheese grated, extra mature, 3 oz
- 3 - 4 tbsp breadcrumbs fresh
- cayenne pepper optional, for dusting
- sea salt flakes
- black pepper freshly ground
Instructions
- Preheat the oven to 200°C.
- Place the fish (preferably skinless) in a pan with the leeks and peppercorns and put in enough cold water to just cover.
- Place a lid on the pan and bring to the boil then reduce to a simmer and cook for 10 minutes.
- If your fish has skin on then remove it at this stage.
- Drain the fish and leek mixture reserving the liquor, keep the fish and leeks in lidded pan to keep warm.
- Make a roux by melting the butter/marg over a medium heat and then stir in the flour (I like to use a whisk) and cook for a minute stirring constantly.
- Combine the milk and fish stock and stir/whisk these in off the heat gradually until you have a smooth thin sauce.
- Put back on the heat and stir/whisk constantly until thickened (coats the back of a spoon).
- Add the grated cheese and mustard and stir through until melted.
- Place half the fish pieces and leeks in a deep ovenproof dish followed by half the sauce, half the breadcrumbs and then repeat, finishing with a sprinkle of cayenne pepper.
- Place in the oven for 15 minutes until topping is golden
Genuine Reviews
User Reviews
Overall Rating
4.6
10 reviews
Excellent
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