I failed to update my blog for a whole week last week because I had unusually large workload, but you’ll be relieved to hear that I still found time to eat. Here is the recipe for the fish pie I cooked on Thursday night: a twist on a classic with plenty of fresh-tasting dill, vinegary capers and the odd chunk of creamy mozzarella. If I do say so myself, this fish pie isn’t weird at all, it’s lush.
Fish pie with dill
600g cod or hake
150g large cooked prawns
15g fresh dill (half a small bunch)
1 mozzarella ball
80g frozen peas
1 dsp horseradish sauce
1 tbsp capers
1/2 pint whole milk
2 bay leaves
8-12 whole peppercorns
1 onion, chopped
80g butter (approx: for frying, mash and bechamel)
1 heaped tbsp plain flour for bechamel (approx)
Salt and pepper
600g mashed potato
Cook the potatoes for the mash in plenty of salted water and preheat the oven to 200c.
Melt the butter in a wide but shallow casserole dish and fry the onion for 3-4 minutes until soft, add the bay leaves and peppercorns and fry until fragrant.
Add the milk and the white fish and cover the pan. Bring to a simmer, covered, and cook until the fish is just opaque and flaky, this should only take 5 or 6 minutes, check regularly.
Remove the fish and set aside. Strain the milk through a sieve to remove the aromatics and use the seasoned milk to make your bechamel sauce.
Melt a good chunk of butter in a small heavy-bottomed frying pan and stir in the flour until you have a thick paste. Dribble the seasoned milk in gradually, stirring constantly, until you have a glossy sauce that is thick enough to coat the back of a spoon.
Stir in any remaining liquid from the fish you have set aside, along with the horseradish sauce, finely chopped dill and plenty of black pepper. Cover in cling film to prevent the sauce from congealing while you make the mash.
Mash the potato until smooth with butter, black pepper and a splash of double cream if you have some to hand.
Assemble your pie in an ovenproof dish. Flake in the white fish and layer up with the cooked prawns, still-frozen peas and chunks of mozzarella. Scatter the capers and pour over the bechamel sauce. Spoon the mashed potato on top to cover evenly.
Bake in a hot oven for 20 minutes, or until the top is starting to brown.
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About Chloe King
I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.
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