Thursday, September 24, 2009

Fish pie



55g/2oz scallops

455g/1lb cod or Huss fillets, skinned and cubed
115g/4oz mussels
115g/4oz cooked tiger prawns
55g/2oz butter
55g/2oz plain flour
150ml/¼ pint dry white wine
425ml/¾ pint stock
1 bay leaf
2 tbsp soured cream
1 tbsp parsley, chopped
1 tbsp fresh dill, chopped
4 sliced boiled eggs

900g/2lb potatoes, par-boiled and grated
1-2 carrots, peeled and par-boiled
30g/1oz butter, melted
55g/2oz strong cheddar cheese, grated


1. Preheat the oven to 220C/425F/Gas 7.
2. In a small pan heat the butter, add the flour stirring continuously.
3. Heat the wine, stock, bay leaf and seasoning. Add slowly to the flour mixture, stirring continuously.
4. Add the fish, shellfish,boiled egg slices, soured cream and herbs. Pour into a 1.2 litre/2 pint pie dish.
5. Mix together the potato, carrot, butter and cheese; place on top of the fish sauce.
6. Bake for 30-35 minutes until golden brown.

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