A couple of weeks back, it was Navy Day. Held every year on October 27th to honor the Navy, the event doesn’t receive the fanfare it formerly did. We planned to mark it by publishing our recipe for Fish Pie, (slightly tenuous oceanic connections, anyone?). Unfortunately, it’s been a busy couple of weeks, with Halloween and Bonfire Night taking precedent. But still, we found this lovely picture below that we wanted to share with you. And the dish is a fabulous Fall staple.
Fish pie is a go-to in the great British cookbook when the soul needs warming. Tender hunks of white fish and fleshy prawns, enveloped in a heady mixture of cream and fish stock, finished off with a handful of parsley and a thick covering of mashed potato and cheese is the epitome of food-to-die-for. Ours is named after a particularly good version Nicky ate years ago in London. What with our mash recipe, you’re halfway there. Here’s the rest:
Preparation Time: 1 hour
1 lb. fresh salmon, skinned, boned and filleted
1 lb. fresh cod, skinned, boned and filleted
1 large onion, chopped
3 ½ cups whole milk
2 bay leaves
¼ cup (1/2 stick) butter
½ cup flour
¼ cup heavy cream
2 tablespoons chopped parsley
Salt and pepper
1 portion of Mashed Potato
- Preheat the oven to 350F.
- Cut both fish into small pieces, and place ina large saucepan. Add the onions, milk and bay leaves; simmer over low heat for 10-15 minutes, until the fish is cooked.
- Strain the mixture, reserve the liquid and discard the bay leaves.
- Heat the butter in a saucepan and gradually add the flour, stirring constantly until it becomes a thick paste, 2-3 minutes.
- Slowly add the milk stock, stirring constantly, then the heavy cream. Bring to a boil, then reduce the heat.
- Add the chopped parsley and remove the pan from the heat.
- Add the fish and salt and pepper to taste. Pour the mixture into a 10- 12-inch pie dish and top with the mashed potato. Sprinkle with grated cheese, if you like.
- Bake for about 30 minutes, until golden brown. We suggest you serve it with peas.