Fish Pie – comfort food!

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Cayden’s choice for tea tonight was fish pie and I couldn’t agree more.  I adore a good fish pie and we tried this one from taste.com tonight.  It’s good, but a touch expensive (well fish these days is…I bought 1 piece of salmon, 2 pieces of rockling and 250g prawns and it cost $28.00)  Good thing that this will do two meals…approx cost per serve would be $5/$6.00.  I served this with a simple green salad.  I’m lucky that Cayden prefers salad over normal cooked vegies and will eat a salad…not going to fight that!

Fish Pie ... a little spillage over the sides!

Fish Pie

Ingredients (serves 4 – 6)

  • 2 (about 400g) salmon fillets
  • 2 (about 400g) blue-eye trevalla fillets (see note)
  • 1 brown onion, coarsely chopped
  • 1 dried bay leaf
  • 3 cups (750ml) milk
  • 100g butter
  • 1/4 cup (40g) plain flour
  • 1/2 cup (125ml) thin cream
  • 200g small cooked prawns
  • 200g scallops
  • 1 tbs finely chopped chives
  • 1 tbs finely chopped dill
  • 4 (about 800g) coliban potatoes, peeled, coarsely chopped

Method

  1. Preheat oven to 180°C. Place salmon and trevalla in a large frying pan. Add the onion, bay leaf and pour over 2 1/2 cups (625ml) of the milk. Place over high heat and bring to a simmer. Reduce heat to low and cook for 5 minutes or until fish is just cooked through. Remove from heat. Use a fish slice or slotted spoon to transfer fish to a plate. Set aside to cool slightly. Flake fish into large pieces and place in a large bowl.
  2. Strain milk mixture through a fine sieve into a jug. Discard solids. Melt half the butter in a medium saucepan until foaming. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add the reserved milk mixture, while constantly stirring. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Add half the cream and season to taste with salt and pepper. Add the prawns and scallops to the salmon and pour over sauce. Add the chives and dill and gently toss until just combined. Pour into a 6-cup (1.5L) capacity ovenproof dish.
  3. Meanwhile, cook the potatoes in a large pan of boiling salted water for 15 minutes or until tender. Drain well and return to pan with remaining butter, milk and cream. Use a potato masher or fork to mash until smooth. Spoon potato mixture over the fish mixture.
  4. Bake in preheated oven for 20 minutes or until golden brown and heated through. Serve immediately.

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