Supermarkets sell ‘fish pie mix’ containing pre-cut chunks of salmon, cod and smoked haddock, which works well, but feel free to choose your own selection. I like to go for a white fish, a smoked type and something with a bit of bite – usually small Atlantic prawns, or if I’m pushing the (fishing) boat … Continue reading "Easy Fish Pie"

Supermarkets sell ‘fish pie mix’ containing pre-cut chunks of salmon, cod and smoked haddock, which works well, but feel free to choose your own selection. I like to go for a white fish, a smoked type and something with a bit of bite – usually small Atlantic prawns, or if I’m pushing the (fishing) boat out, scallops or mussels. Both béchamel or cheese sauce work as a base, but crème fraîche, with a little thickening, really complements the flavours of the fish.
500g floury potatoes
450g fish fillets cut into chunks, or fish pie mix
100g prawns, or other firm textured fish
75g spring onions, chopped
50g butter
4 tbsp milk
1 dessert spoon plain flour
300ml carton crème fraîche
50g slivered almonds (optional)

1. Peel the potatoes, cut into chunks and boil until soft. Mash together with 40g of the butter and 1 tbsp of milk.
2. Place fish pieces in a pan with a lid, cover with the rest of the milk and the pan lid and poach gently for 5-10 mins until the fish is very lightly cooked. Drain, but keep the poaching liquid.
3. Add the remaining 10g butter to the pan the fish was poached in and mix with the flour, bubble this for a minute and then stir in the poaching liquid to make a thick sauce. Combine with crème fraîche.
4. Place the fish and spring onions in an oven proof dish and stir in the sauce. Top with mashed potato and flaked almonds (if using) and bake in a pre-heated oven (180°C) for 20-25 minutes.
5. Serve with a parsley garnish, steamed French beans, peas or other green vegetables of your choosing.