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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Delicious cheesy fish pie made with peas and corn Ingredients:
2 medium potatoes |
200 g cod |
1/4 tsp ground cloves |
2 cloves garlic |
1 tablespoon chopped parsley |
1 tsp fish seasoning |
200 g mixed vegetables (peas and corn) |
1 tablespoon corn flour |
50 g butter |
250 ml milk (half fat) |
45 g mozzarella cheese |
1 onion |
1 tomato |
2 eggs (boiled) |
Directions:
1. Poach the fish. Put the fish in the frying pan and pour over 150ml of the milk. Add chopped onion with a pinch of cloves and fish seasoning, then add to the milk. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish. Add the strained onions and garlic to the dish over the fish.
2. Hard-boil the eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped parsley.
3. Make the sauce. Melt half the butter in a pan, stir in the corn flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.
4. Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins.
5. If you make it in advance (up to a day ahead), chill, then bake for 40 mins.
6. Assemble and bake. Heat oven to 200C/fan 180C/gas
7. For different flavours: Seafood: Add 200g raw peeled king prawns to the baking dish along with the poached fish. Salmon & dill: Replace the cod with 200g skinless salmon fillets, and use dill instead of the parsley.
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