Winter is a time for rich, hearty, creamy goodness. And while my thighs aren’t really fans of the idea, on a cold and wet Sunday afternoon, taste buds trump thighs. This is a common theme of my life.
Anyway, the good news is, YUM! Nothing better than a rich creamy fish pie. I like to serve with a fresh radicchio or endive salad with lemon vinaigrette, this gives a freshness and cuts through the rich creamy filling. And it is Brisbane so if the weather doesn’t go ‘full winter’ then neither do I.
Fish Pie
Serves 6
Author: Eatin' Mess
Ingredients
- 350g fish fillets (cod or snapper), cubed
- 350g salmon fillets, cubed
- 450g smoked haddock or cod, cubed
- 1 onion, quartered
- 2 fresh bay leaves
- 2 cups milk
- 1 cup cream
- 40g butter
- 60g plain flour
- ¼ cup chopped parsley
Potato Topping
- 6 potatoes
- ¼ cup milk
- 1 tbs butter
- 2 tbs creme fraiche
- 200g grated cheese
Instructions
- Place all fish, onion and bay leaves in a large saucepan. Add milk and simmer over a low heat for 5 to 10 minutes until the fish has just started to cook. Using a slotted spoon, transfer fish to a bowl and pour milk into a jug. Remove bay leaves and onions.
- In another saucepan, heat butter, add flour whisking for 5-7 minutes until well combined and flour has cooked off. Slowly add the milk and cream mixture, whisking continuously, until you have a thick sauce. Remove from heat, season and add back in your fish and parsley. Spoon carefully into a pie dish. Preheat oven to 180°C.
- To make the topping, boil potatoes whole in their skins. Cook until tender. Allow to cool and then pass through a sieve. To the sieved potatoes add milk and butter until smooth and creamy. Stir through cheese and sour cream until combined. You can either pipe the potato on or smooth over using a fork.
- Bake for 30 minutes until top browns and the filling bubbles. Enjoy. PS. It's even better the next day.
