Jenny’s Fish Pie
Jenny’s Fish Pie
Catch of the day is the main ingredient for this simple fish pie. This can be topped with either Champ or a topping of Parmesan shavings, lemon and crumbs
Ingredients
- 2 lbs assorted fresh locally caught fish – cod monkfish, prawns, lemon/dover sole
- 1 dsp olive oil
- 25 g/1oz butter
- 2 leeks – cut into chunks
- 4-5 spring onion – cut into chunks
- 1 lemon juice and zest
- 110 g/4oz fresh garden peas
- 50 g/2oz butter or polyunsaturated fat
- 1 dsp light sunflower oil
- 125 ml/¼ pt stock – light vegetable or fish stock)
- 250 ml cream or yogurt
- Topping – Champ
- 4-5 peeled diced and cooked potatoes
- 4 oz/110g melted butter/margarine
- 125 ml milk or cream
- Salt and black pepper
Instructions
- Prepare all the fish, shell the prawns after cooking in boiling water for 3-4 minutes, skin the monkfish and remove the central bone, skin the cod and clean, cut into chunks at least 1 inch cubes. Sprinkle with lemon juice and zest.
- In a large fry pan, melt the fat and olive oil but do not allow to burn. Add the leeks, spring onion and cook gently for 2 minutes. Next add the cubes of fish, prawns and toss gently in the pan being careful not to break up the texture. Cook for 4 minutes approximately turning gently. Pour over the liquid if using cream the sauce should thicken on its own, if using milk you may need to blend it with al little (1oz) cornflour or flour to thicken the sauce.
- To prepare the champ, drain and mash the peeled cooked potatoes, add the butter, milk, seasoning and beat well to form a smooth champ.
- Transfer the fish pie mixture into a serving dish, add 2 tsp pesto sauce, sprinkle with peas, chopped herbs such as dill, fennel or parsley, top with potatoes. Smooth on top and bake in the oven @ 375°F/gas no 5 for 20-25 minutes approximately.
- Serve hot garnished with lemon and herbs.