Fish pie

Malta Independent - - CROSSWORD & FUN -

Prep Time 20 Min

Cook Time 50 Min

Ready in 70 Min

Serves 6


2 ta­ble­spoons olive oil 200g bone­less white fish fil­lets 200g skin­less sal­mon fil­let, pin-boned 450ml milk 750g de­siree or pon­tiac pota­toes, peeled, chopped 100g un­salted but­ter 40g flour 150g frozen peas 1 ta­ble­spoon chopped flat-leaf pars­ley leaves 3 hard-boiled eggs, chopped Juice of 1/2 lemons 50g grated ched­dar cheese


1. Pre­heat the oven to 170°C. 2. Place fish in a bak­ing dish, sea­son with salt and pep­per and pour over 400ml milk. Cover with foil and bake for 15 min­utes un­til fish flakes away slightly when pressed with a fork. Re­move fish, re­serv­ing milk. When cool enough to han­dle, flake fish into bite-sized pieces. 3. Cook pota­toes in boil­ing salted water un­til ten­der. Drain and keep warm. Melt half the but­ter in a saucepan, stir in flour and cook over low heat for 2-3 min­utes. 4. Slowly add re­served milk and con­tinue to cook un­til thick­ened. Add fish, peas, pars­ley, egg, lemon juice, salt and pep­per. 5. Mash the potato with the re­main­ing 50ml milk and the re­main­ing but­ter un­til smooth, then sea­son. Pile the fish mix­ture into a 1 litre-ca­pac­ity bak­ing dish, spoon the mash on top and smooth with a spat­ula. Trace a pat­tern into the mash with the tines of a fork and sprin­kle with grated cheese. Bake for 20-25 min­utes un­til golden.

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