SCHOOL­HOUSE FISH PIES

Country Style - - COUNTRY COOK -

Serves 4 (See pho­to­graph, page 73)

These golden potato-topped pies are filled with a creamy white sauce swim­ming with pieces of soft white fish. This is clas­sic com­fort food and you’ll find each fork­ful is a restora­tive mouth­ful. 80g but­ter 1 white onion, peeled, fifinely diced 2 anchovy fi­fil­lets, drained, chopped 2 bay leaves 2 gar­lic cloves, peeled, fifinely chopped ¼ cup plain flflour 2 cups milk 1 ta­ble­spoon hot English mus­tard 500g bone­less white fi­fish fi­fil­lets, cut into 2cm pieces ½ cup chopped flflat-leaf pars­ley 1 ta­ble­spoon chopped dill 1 ta­ble­spoon baby capers, rinsed, drained 1 lemon, rind fifinely grated, juiced 4 large flfloury pota­toes, peeled, roughly chopped pinch of nut­meg pinch of pa­prika ½ cup grated ched­dar steamed green beans, to serve Place 40g of but­ter in a heavy-based saucepan over a medium heat un­til but­ter melts. Add onion, anchovy and bay leaves and cook, stir­ring, for 5 min­utes or un­til onion soft­ens. Add gar­lic and cook, stir­ring, for 1 minute or un­til fra­grant. Add flflour and stir un­til well com­bined and mix­ture bub­bles. Re­move from heat. Grad­u­ally add 1½ cups of milk, stir­ring con­stantly, un­til well com­bined. Add mus­tard and stir to com­bine. Place pan over a medium heat and cook, stir­ring con­stantly, un­til sauce boils and thick­ens. Set aside to cool com­pletely. Add fi­fish, pars­ley, dill, capers, lemon rind and lemon juice to sauce. Sea­son to taste. Spoon fi­fish mix­ture among four 2-cup ca­pac­ity pie tins or oven­proof ramekins. Cover with plas­tic wrap and re­frig­er­ate for 30 min­utes or un­til fi­firm. Mean­while, cook potato in a large saucepan of boil­ing wa­ter for 15 min­utes or un­til ten­der. Drain well and re­turn to pan. Add nut­meg, pa­prika, re­main­ing but­ter and re­main­ing milk. Us­ing a potato masher or fork, mash un­til smooth. Sea­son to taste. Pre­heat oven to 160°C. Spoon mashed potato over fi­fish mix­ture in pie tins. Sprin­kle with grated ched­dar. Place pie tins on a bak­ing tray. Bake for 25 min­utes or un­til golden and heated through. Serve with green beans.

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