Toast Topped Fish Pie Serves 4- 6 baby portions or 2 baby portions and 3 adult portions
Method
- Preheat the oven to 180°C/350°F, Gas Mark 4
- Poach the fish by pouring 200ml (7fl oz) water into a saucepan. Bring to the boil; add the bay leaf, peppercorns, peas and carrots. Reduce the heat, add the fish and simmer for 5 minutes.
- Drain the fish; set the peas and carrot to one side. Discard the bay leaf and peppercorns. Carefully flake the fish, checking for bones.
- Place 30g (1oz) of the butter into a saucepan and melt over a gentle heat. Add the flour and stir into the butter to make a smooth paste. Cook, stirring constantly, for 1-2 minutes.
- Remove from the heat and gradually add the milk; bring to the boil and cook for a further 1-2 minutes, stirring continuously until the sauce thickens and is smooth.
- Remove from the heat and stir through the vegetable, cheese and fish mixture. Pour into a 600ml (1 pint) ovenproof dish.
- Melt the remaining butter and brush the bread. Arrange on top of the pie and bake for 25-30 minutes until the bread is golden brown. Serve.
Tip: If you do not want to make your own marinade, choose from a selection of prepared marinade mixes available at the supermarket. As another idea, thread a selection of your family’s favourite vegetables onto the skewers with the fish.
Recipe kindly donated by The Seafish Industry
