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FISHERMAN’S PIE

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 FISHERMAN’S PIE Ingredients 675g potatoes peeled 2 Tbsp. milk 700g mixed white fish 225g peeled and cooked prawns 150ml fish stock 2 leeks chopped 1 Tbsp. flour 1 Tbsp. Dijon mustard 600ml milk Salt Ground black pepper METHOD Boil the potatoes until well done Drain and mash until smooth, add the milk and season well with salt and black pepper Remove skin and bones from fish, cut into bite size pieces and place in bottom of oven proof dish Place the leeks and fish stock into a saucepan cook for 1 to 2mins. Sprinkle over the flour and mix well cook for a further 2 minutes Add the mustard Gradually add the milk stirring well to prevent lumps Bring to the boil allowing sauce to thicken and pour over the fish Allow to cool Once cool, pipe the potato over the top Bake in moderate oven temperature of 150 to 170 degrees Celsius for 30 to 40mins or until golden brown