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News

This week Lucy Loves: Fish Pie – a perfect Easter weekend dish

Categories: East Sheen,East Sheen News,News

With Good Friday almost upon us, and the prospect of a family lunch looming, Fish Pie is top of mind for Lucy Loves…

I have never used a recipe for my Fish Pie before so today’s production comes to you on a wing and a prayer. I usually just assemble this three-stage dish by making up the ingredients, so today I have had to test my brain with writing and weighing, as well as tasting and chopping…

This delicious Fish Pie is drama free with just some sauce making, poaching and mashing to keep you busy. But once this is made you can pop it in the fridge for at least a day, maybe even two, before whipping it out to gasps of delight from your entire family. I hope they buy you a huge Easter Egg as a thank you.

This recipe will feature on lucyloves.uk.com this week

Fish Pie Recipe

Serves at least 6 people. 
DSC_0398 (2)You will not need any exciting equipment, just a large baking dish or tin

For the filling

  • 750g to 1000g fish; I used a mixture of cod and smoked haddock, but you decide
  • 3 bay leaves
  • Some parsley sprigs with stalks
  • salt and pepper
  • 300ml milk
  • approx 150g prawns; I defrosted some cooked, frozen tiger prawns
  • 4 eggs, soft boiled

For the sauceDSC_0251

  • 50g butter
  • 50g plain flour
  • 300ml infused milk – this is the milk from the poaching
  • 125g strong cheese, grated
  • 2 tablespoons chopped, fresh parsley

 For the topping

  • 1.5kg potatoes
  • 50g butter
  • 50ml milk, you may need more to loosen your mash
  • 50g strong cheese, grated
  • Salt and pepper

More fresh parsley to garnish and a green vegetable to serve

DSC_0096

Pre heat your oven to 160 degrees fan assisted.

Start with your fish. Take a large frying pan with a lid and add your fish, removing any skin beforehand. Add the bay leaves and the parsley stalks, season with some salt and pepper then pour on the milk. Bring to a simmer, turn the heat down, put a lid on and cook for five minutes. Turn off the heat and leave to infuse for a further 30 minutes.

Put 4 eggs into a medium saucepan and fill with cold water. Bring to the boil, turn down the heat and cook for 6 minutes. When the time’s up, run the eggs under cold water and leave to cool.

When the infusing time is up, remove the fish from the milk and put to one side on a plate. Strain the milk into a jug and keep to hand.

For the sauce, melt the butter in another medium saucepan. Stir in the flour and cook for a minute. Add the milk gradually, stirring well between additions to avoid lumps. When all the milk has been added, stir well then cook for a further minute or two until starting to bubble and thicken. Stir in the grated cheese and chopped fresh parsley and check for seasoning. Leave this for a moment while you prepare your filling.

Place your cooked fish in your baking dish and flake, but not too much as you want to retain the flakey fish texture. Add in the rinsed (and defrosted if using frozen) prawns and your peeled and quartered eggs. Pour on your cheese sauce and gently stir to coat the fish, prawns and eggs, but don’t be too heavy handed.

For the topping, peel and chop the potatoes then simmer in boiling salted water for 20 minutes or until your potatoes are cooked through. Drain then mash. Add the butter, milk and seasoning and mash again until smooth. Top the fish pie mixture with the mash then add the rest of the grated cheese and put in your pre-heated oven for 30 to 35 minutes or until bubbling and the top is crisp and golden.

Serve with peas or a green vegetable of your choice.

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Author: Lara Milward

Lara is co-founder of BlitzFitness; has trouble saying no to any challenge and wants physical education to carry as much weight as maths in the curriculum. As Hippocrates said - exercise is the best medicine.