A most simple, delicious and quick fish pie. This fast recipe does not use a white sauce in the fish pie. As a decent lot of individuals moan about that, I'll give you a clarification why. White sauce is made of milk, butter and flour. Mashed potatoes are made with milk and butter, so the hint here is to make a genuinely moist mash. So the main thing missing is the flour. In the event that you miss it, have a spoon of it on the sideways.
Difficulty: Very easy
Preparation Time: 45-50 mins
Represent Time: 10-15 mins
Serves: 6
Ingredients:
- 450g boneless white fish fillets
- 400 ml of milk
- 1 ½ teaspoon or 8ml olive oil
- 800g potatoes, peeled, chopped
- 100g unsalted butter
- Two tablespoons or 40g flour
- 250g frozen peas
- Three hard-boiled eggs, chopped
- ½ tablespoon lemons juice
- 180g grated cheddar cheese
- 1 ¼ teaspoon or 10 grams Salt
- ¼ teaspoon or o.8 grams ground black pepper
Preheat the oven to 180 degrees Celsius or 350 Fahrenheit or Gas Mark 4. Use an ovenproof (heat resistant) dish. Add a minor amount of olive oil into the dish and allocate equally with your fingers. This will save the fish from sticking to the dish. Put the fish pieces with the skin side down into the dish, pepper and salt lightly and add the milk above the fish so it's about half covered.
Peel the potatoes, place them in a medium saucepan and cover them with water. Add a touch of salt to the water and take to a boil. At the time when the potatoes are boiling, set the fish into the oven. Grate the cheese this doesn't have to be too good. The smooth cheese grater will do. After the 20 minutes, drain off the potatoes and let them put in the saucepan without a cover, we need the rest of the water to disappear.
Take the fish out of the oven (so it has been in around for 25 minutes) and drain off the milk. Have the drained off milk as we will use it later to create the potato mash? Now turn the heat of the oven up to 210 degrees Celsius / 430 Fahrenheit / Gas Mark 7. Take out any bits of milk skin from the dish. With two forks, separate the fish into minor bits dragging them off the skin. At that moment remove the skin from the dish. It will come off simply as we lubricated the dish earlier. Allocate the fish evenly.
Add the butter, flour, lemons Juice, little bit salt and pepper to the potatoes. Put 3/4 of the milk you drained off the fish before to the mash. At this moment mash, the potatoes up to them are creamy and smooth not crumbling. If it is too heavy, add further to the milk. You need a fine, charming, faintly moist constancy. Add the frozen peas and very smoothly mix them into the mash using a fork. Be alert not to damage or cut the peas.
Add the butter, flour, lemons Juice, little bit salt and pepper to the potatoes. Put 3/4 of the milk you drained off the fish before to the mash. At this moment mash, the potatoes up to them are creamy and smooth not crumbling. If it is too heavy, add further to the milk. You need a fine, charming, faintly moist constancy. Add the frozen peas and very smoothly mix them into the mash using a fork. Be alert not to damage or cut the peas.
Now fork the mash on upper of the fish and extent evenly. Add the grated cheese and egg on top and distribute it equally. Now we can place the dish back into the oven. Leave it there for 25 minutes. After 15 minutes, go it 190 degrees so the cheese and potatoes can brown equally, Serve the fish pie in dish instantly.
Nutritional Information:
Calories 325; Sugars 12 g; Protein 40 g;
Carbohydrate 39 g; Fat 294 mg; Saturates 22 g