Recipe by Pets'R'us
We like this with carrots as a vegetable side dish. You can substitute 1 cup of the milk with white wine or vermouth. A deep dish is preferred, otherwise it is difficult to spread the potatoes over.
Top Review by HeatherFeather
This was a very good fish pie recipe. We eat a lot of fish pies in our house as it is a particular favorite of my daughter. The filling for this recipe is especially tasty. I followed the recipe poster's suggestion and used 1/2 milk, 1/2 white wine in the sauce, which I would do again as this added a nice flavor. I needed far less liquid, however, than called for - it made the sauce for the filling a bit too thin (although still very tasty). The potato topping came out a bit too thick for my liking- I was tempted to add some milk to soften them more, but didn't, as I thought perhaps the potatoes might be intentionally thick to better absorb some of the delicious filling. Next time, I will add some milk. My family also commented that they would love to have this fish pie again, but with some additional ingredients added to the potatoes (I usually add a little white Cheddar and garlic to mine)as well as double the amount of prawns.
- 1 1⁄2 lbs white fish fillets (or half white and half salmon)
- 2 cups milk, maybe ½ cup more,depending how thick you want the sauce
- 4 ounces margarine or 4 ounces butter
- 1⁄2 cup all-purpose flour
- 4 ounces peeled prawns
- 2 chopped hardboiled egg
- 1 tablespoon small caper
- 3 tablespoons chopped fresh parsley
- 1⁄2 cup peas
- 1 finely chopped celery rib
- 1 tablespoon lemon juice
FOR THE POTATO TOPPING
- 2 lbs freshly cooked potatoes
- 1 ounce margarine or 1 ounce butter
- 2 -3 tablespoons sour cream
- a good grating nutmeg
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Put the fish in a baking dish and season with salt and pepper.
- Pour over 1 cup of the milk and dot with a few flecks of butter, bake in the oven for 15 minutes.
- Strain but reserve the cooking juices, remove any skin from the fish and flake the flesh in large pieces.
- Make the sauce, melt the rest of the butter in a saucepan, stir in the flour and cook it for 1 minute, start adding the cooking juices bit by bit, stirring all the time, after that add the rest of the milk, if still too thick just add a little more milk.
- Season the sauce with salt and pepper.
- Mix in to the sauce: fish, prawns, eggs, capers, parsley, peas and celery, add the lemon juice and check the seasoning.
- Pour the fish mixture in a 1½ liter greased ovenproof dish.
- Mash the potatoes with the butter, sour cream and nutmeg, check the seasoning, and then spread this on top of the fish.
- Bake in the oven at 400F for 30 40 minutes.