Cheese Topped Fish Pie
1 litre/1¾ pints/4 cups milk
225g/8oz smoked cod fillet
300g/11oz unsmoked cod fillet
675g/1½lb salmon fillet
250g/9oz peeled raw prawns (shrimp)
900g/2lb potatoes, thinly sliced
bunch of fresh parsley, chopped
125g/4oz/½ cup butter
125g/4oz/1 cup plain (all-purpose) flour
6 tbsp dry white wine
150ml/¼ pint/scant ⅔ cup fish stock
50g/2oz/½ cup grated Cheddar
salt and ground black pepper
1 Preheat the oven to 190°C/375°F/Gas 5.
2 Put the milk, cod and salmon in a pan and bring to the boil. Reduce the heat, cover and simmer gently for 5 minutes. Add the prawns and cook for 3–4 minutes until they are pink.
3 Meanwhile, cook the potato slices in a pan of boiling water for 4–5 minutes until just tender. Drain and leave to cool.
4 Lift the fish and prawns out of the pan, reserving the milk, and remove the skin and bones. Cut into large flakes and place in an ovenproof dish with the parsley.
5 Melt the butter in a pan, whisk in the flour and cook for 30 seconds. Gradually whisk in the milk, wine and stock and bring to the boil, whisking until thick and smooth. Pour just under twothirds of the sauce over the fish in the dishes.
6 Arrange the potato on top, drizzle with the remaining sauce and sprinkle with cheese. Cool and freeze or cook in the oven for 30–35 minutes until golden. Serve with peas.
|Cheese Topped Fish Pie|