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.
- Ready In:
- 1hr 10mins
- 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
- 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.
MY PRIVATE NOTES
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I live in Thailand and my Filipino wife cooks wonderful Asian food, but suggested I might like to prepare something Western 'for once!' PetsRUs' fish pie was my offering. I stuck pretty much to the recipe using cod and salmon and I - and more importantly my wife - were mightily impressed. The celery and capons were a nice touch and the other ingredients all added their contribution to a flavoursome mix which did not drown out the subtle flavour of the fish. I got a '10 out of 10', so the 5 stars I award this dish is well deserved.Reply
I loved the flavour of this fish pie. I did have a problem with the potato topping however, it seems to sink into the filling. Im not sure whether there wasnt enough potato or my white sauce was too thin. Either way, it still tasted delicious. UPDATE i just made this again and feel it deserves 5 stars, it really is lovelyReply
What a delicious and comforting meal. We had a really grey and rainy day yesterday, so I wanted something to make me feel warm and cheer me up. This definitely did the trick. Capers or celery are two things I'm not too fond of, so I just left them out and I used dried parsley, so I used only about 1 tsp. I also added a little bit of dill weed and mixed salmon and pollock fillets. I halved the amount of butter ad flour but still used the full amount of liquid and got quite a thick sauce, which surprised me as others had stated it was a little too thin. I did have too much of it though and ended up only using about two thirds. I will definitely be making this again, thanks for sharing.Reply
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