Fish Pie

With a fabuliciouz sauce caressing fresh fish chunks hidden under a blanket of creamy mashed tatties & melted cheese, this wee number is definitely a keeper!

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Start by getting your oven pre-heated to a scorching 200c ~ whew, that’s like Darwin in winter!

To make the sauce, simply melt a tablespoon (30g) of butter over a low heat before removing from the stove & adding in a tablespoon (30g) of plain flour. Stir it really well & then get it back over the low heat, stirring continuously to cook off that flour taste. Ever so slowly, add in 1 cup of fish stock whilst maintaining that constant stirring. Bring that to the boil to thicken it up before finishing off with 1/3 cup of thickened cream, juice of 1/2 a lemon & just a teaspoon of mild American mustard (you could also use french mustard if that floats your boat better). Set the sauce aside.

Next, heat a wee bit of butter in a frypan to sauté off about half dozen or so sliced mushrooms, a sliced up leek & a teaspoon of minced garlic.

Roughly dice up about 4 generous fish fillets into nice, bite sized chunks (I’ve used Basa).

Then it’s a simple case of assembly time!

Bung in a pretty pie or casserole dish, the fish chunks & veggies before smothering them with the luscious sauce. Give that lot a jolly good stir to mix it all through & then crown it with creamy mashed potato & grated cheese!

Whack the pie in the hot oven & bake for about half an hour (until the fish is cooked).

Tanz Tip – it kinda helps a wee bit to let the pie have a rest after cooking to let that sauce settle down as it’s like molten lava when it first comes out!

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