Cheesey Fish Pie


50g  Cheddar cheese, finely grated
700g firm white fish
8 cornichons (Continental gherkins), drained, rinsed and chopped
1 heaped tablespoon chopped fresh parsley
1 level dessertspoon chopped fresh dill
salt and freshly milled black pepper
300g fresh Salmon fillet
399g uncooked tiger prawns
5 fl oz (150 ml) dry white wine
275 ml of fish stock
1 cup frozen peas
1 tablespoon wasabi paste
2 oz (50 g) butter
2 oz (50 g) plain flour
2 level tablespoons crème fraîche
Heat the wine and fish stock in a medium saucepan, add the bay leaf and some seasoning, then cut the white fish into chunks, add it to the saucepan and poach the fish gently for 5 minutes. It should be slightly undercooked. Then remove the fish to a plate, using a draining spoon, and strain the liquid through a sieve into a bowl.

Melt the butter in a large frying pan. whisk in the flour and gently cook for 2 minutes. Then gradually add the strained fish stock little by little, whisking all the time. When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes.

Then, whisk in the crème fraîche, followed by the cornichons, parsley and dill, wasabi paste and frozen peas

Give it all a good seasoning and remove it from the heat.

Add white fish, salmon and prawns to the sauce

Layer mash potato fish mixture and more mash before finally scattering the cheese over the surface and bake on a high shelf of the oven for 35-40 minutes.

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