Last week there was heavy snow across England and finally London got to see more than just sludge. It was the perfect time to cook a warming fish pie. Here’s an easy recipe that doesn’t require heaps of ingredients and the whole family can enjoy. (I don’t tend to go by measurements so just add as much/little to your preference.)
- Salmon, smoked haddock, cod
- Diced Carrots
- Frozen peas
- Creme fraiche (optional)
- Fish stock cube (optional)
- Plain flour
- Salt/Pepper (optional)
- Pre heat your oven to gas mark 5/200c/180c fan
- Bring a large pot of water to the boil. While waiting for the water to boil, peel your potatoes and chop them into quarters. Once the water has boiled, add your potatoes and cook until soft. When the potatoes are cooked, drain them and mash with butter, splash of milk and a generous amount of grated cheese. (Add salt/pepper to your liking or avoid any if sharing the dish with your little one under 12 months old.)
- In a separate pot, bring your milk to the boil on a medium heat. Depending how much sauce you’d like, the more milk you use the more sauce there will be. When your milk has reached boiling (bubbles will appear), poach your fish until it is half cooked. (Roughly 3 minutes). Ensure you stir the milk & fish occasionally so your milk doesn’t foam/froth.
- When your fish is half cooked, spoon it out into your oven proof baking dish, flaking the fish pieces apart. With the milk on a lower heat, add a knob of butter, fish stock cube and sprinkle a tablespoon of flour into the pot. Whisk with a ball whisk ensuring there are no lumps. (Sprinkle more plain flour in tablespoon amounts until the sauce is a smooth thick consistency that you’re happy with). When you’ve reached your desired consistency, add a tablespoon or so of creme fraiche and whisk until melted. (You may prefer to use a teaspoon of mustard, but I’m not a fan of mustard.)
- Add your diced carrots, frozen peas and fish to the sauce and stir it all together. (Add salt/pepper to your liking or avoid any if sharing the dish with your little one under 12 months old.)
- Pour the sauce into your ovenproof baking dish (or separate ramekin dishes) and top with your mashed potato. Smooth down your mash (be careful not to push the mash down into your sauce) and sprinkle cheese on top.
- Bake for 30 minutes/until golden brown and bubbling with a baking tray placed under your oven proof dish to catch any sauce spillage while cooking. Alternatively, when your ramekin portions have cooled, cover them and freeze for another time. (When cooking from frozen, ensure it is piping hot all the way through. It may need a slightly longer time in the oven.)
Delicious! Let me know if you nailed it or failed it in the comments.