Fish Pie for National Pie Week

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Now I know some people think fish pie is faffy, but I have to say I now make it so easily that it is an easy week night meal too. We were asked this week to test out some species of fish in our recipes that are not as common as you cod & haddock. This week’s fish pack sent by the lovely people at Fish is the Dish (I know them well as I used to work with them :-) – on mat leave now!) & Delish Fish contained smoked whiting & coley (saithe). We’ve had coley lots before, as part of the Cod family, it’s chunky and we actually prefer the taste.

Ingredients:
1 fillet of your favourite fish – for this we used 1 coley, 1 salmon & 1 smoked whiting
1 small portion of raw tiger prawns
25g butter
25g plain flour
3/4 pint of milk
Fresh parsley (chopped) although dried works equally well
Mashed potato

Method:
1. Make parsley sauce in the usual way, melt butter, add flour, then add milk and whisk over low heat until smooth & starts to thicken. Add parsley and put aside
2. Cut up fish and place over oven proof dish with prawns scattered over top
3. Pour parsley sauce over the fish
4. Then put mash over top and use a fork to mess it up a little
5. Bake in oven for 25 minutes then enjoy!

You’ll notice that I don’t cooked my fish first, this means that it is lovely and moist and not overcooked. Also it is something you can make up and pop in fridge and cook later or even the next day!

disclaimer: I was sent the seafood for this blog free of charge as part of the Fish is the Dish campaign.

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5 thoughts on “Fish Pie for National Pie Week

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