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For Eccles
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Eccles since I made a disaster of the chicken supreme NOT following directions - I have bought fish pieces to make a fish pie.
Could you guide me as to how to make one - thank you. JJCon
Could you guide me as to how to make one - thank you. JJCon
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I’ve tried to keep this as straight forward as possible, if you have any questions let me know and I’ll try to answer although I’m not sure I’ll be around too much over the next day or two.
400g Fish pieces
300ml Milk
1 small onion, quartered
2 cloves (don’t worry if you don’t have any)
1 bay leaf (don’t worry if you don’t have any)
Few Peppercorns
Small bunch parsley, finely chopped (keep the stalks for the poaching liquid)
25g Butter
25g plain flour
500g Potatoes, peeled and cut into even-sized chunks
25g Butter
Splash of milk
Salt & Freshly Ground Pepper
Put the fish in a frying pan and add the milk, onion, parsley stalks, cloves, bay leaf and peppercorns. Bring the milk to a simmer and let the fish cook for just a couple of minutes until it turns opaque. Remove the fish using a draining spoon and place in a lightly buttered baking dish. Strain the milk into a jug and discard the onion etc.
Boil your potatoes for 20 mins or until tender. Drain and leave to dry off for a couple of minutes. Return to the pan and mash with 25g of butter and some milk until smooth, season to taste.
While the potatoes are cooking make your white sauce. In a saucepan melt 25g of butter, stir in the flour and cook for 1 min over moderate heat. Reduce the heat and pour in a little of the poaching milk, then stir until blended.
Continue to add the milk gradually, mixing well until you have a smooth sauce, if it becomes lumpy give it a good whisk. Increase the heat and simmer for 5 mins, stirring all the time, taste it – you shouldn’t be able to taste any raw flour.
Remove from the heat, add the parsley and season with salt and pepper and pour over the fish.
Top the fish with the mashed potato making sure you go right up to the edges of the dish. Fluff up with a fork.
To finish either dot with a few small cubes of butter or a handful of grated cheese.
Bake in a preheated oven at 200C/fan 180C/gas 6 for 30 mins or until golden on top.
If you wanted to you could add a handful of fresh spinach, some frozen peas or some cooked sliced leeks to the fish before pouring over the parsley sauce. Quartered hard boiled eggs are good too.
Good luck!
400g Fish pieces
300ml Milk
1 small onion, quartered
2 cloves (don’t worry if you don’t have any)
1 bay leaf (don’t worry if you don’t have any)
Few Peppercorns
Small bunch parsley, finely chopped (keep the stalks for the poaching liquid)
25g Butter
25g plain flour
500g Potatoes, peeled and cut into even-sized chunks
25g Butter
Splash of milk
Salt & Freshly Ground Pepper
Put the fish in a frying pan and add the milk, onion, parsley stalks, cloves, bay leaf and peppercorns. Bring the milk to a simmer and let the fish cook for just a couple of minutes until it turns opaque. Remove the fish using a draining spoon and place in a lightly buttered baking dish. Strain the milk into a jug and discard the onion etc.
Boil your potatoes for 20 mins or until tender. Drain and leave to dry off for a couple of minutes. Return to the pan and mash with 25g of butter and some milk until smooth, season to taste.
While the potatoes are cooking make your white sauce. In a saucepan melt 25g of butter, stir in the flour and cook for 1 min over moderate heat. Reduce the heat and pour in a little of the poaching milk, then stir until blended.
Continue to add the milk gradually, mixing well until you have a smooth sauce, if it becomes lumpy give it a good whisk. Increase the heat and simmer for 5 mins, stirring all the time, taste it – you shouldn’t be able to taste any raw flour.
Remove from the heat, add the parsley and season with salt and pepper and pour over the fish.
Top the fish with the mashed potato making sure you go right up to the edges of the dish. Fluff up with a fork.
To finish either dot with a few small cubes of butter or a handful of grated cheese.
Bake in a preheated oven at 200C/fan 180C/gas 6 for 30 mins or until golden on top.
If you wanted to you could add a handful of fresh spinach, some frozen peas or some cooked sliced leeks to the fish before pouring over the parsley sauce. Quartered hard boiled eggs are good too.
Good luck!
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