Fish Pie is serious comfort food.
By weight I think fresh fish or chilled pack fish really is quite expensive. But frozen fish can be good quality and you’ll get twice as much for your money.
Choose a selection of fish that you like. I am using salmon, smoked haddock, cod and prawns. Cut the fish into pieces but not too small or it will disintegrate. Into a pan and almost cover with milk and drop in a little butter.
Boil potatoes to mash with cream or milk and butter. Hard boil some eggs.
Heat the fish and milk almost to the boil and turn off the heat. Give it a gentle shake. After five minutes remove the fish with a slotted spoon.
Cook a white sauce with flour and margarine or butter to make a roux, add some milk and then the hot fishy milk to make a thick sauce. Add white wine to thin the sauce and cook out. Add a some grated cheese and season.
Put the dish together. Divide the fish between your individual serving dishes giving each dish a mix of fish and prawns to suit its diner. Divide quarter boiled eggs between them and cover with the white wine and cheese sauce.
Dollop and fork, or pipe the mashed potato on each fish pie and put into a hot over for 30 minutes, checking and moving each one around so that they are evenly cooked and golden. Voila! Fish Pie.
Serve with something green like asparagus, green beans or mange tout.
