For me, fish pie is just excellent in so many ways, provided you have the best fish you can afford. Whilst this dish can be made with a freezer pack of fish pie mix, I’ve also made it with fresh seabass and salmon. I much prefer to have the whole pieces of fish in there, but it’s a personal choice.
You Will Need: (Fish Pie for 4)
- 4 Pieces of Salmon/Pollock/Sea Bass
- 1kg Potatoes, mashed with a little butter and cheese
- 25g Butter
- 25g Cornflour
- 1 Chilli, sliced
- 1 Clove of Garlic, crushed
- 4 Spring Onions, sliced
- 350ml Milk
- 50ml Double Cream
First begin by frying the fish in some very hot olive oil, skin side down, for 1-2 mins on each side.
Once this is done, remove the fish to one side and, in the same pan, fry the chilli, spring onions and crushed garlic. Once these are soft, whisk in the milk and cream, gradually adding the cornflour and butter. Whisk gently and bring to the boil making sure nothing’s stuck at the bottom.
Now, place the fish in a dish, pour the mix over the top and dollop on the mash, making sure it’s smooth and covered. Bake in an oven for 25mins at 200*C until bubbling and golden on top.
Serve your Fish Pie with green beans and carrots.