Monday, 6 January 2014

Best Fish Pie

Last New Year Eve, we contribute fish pie for the party that was organised by our friend (again this is my mother in law's recipe that is very famous for her fish pie). There were 28 people. Many more dishes were served that night, beouf bourguignon , coq au vin and lasagna for the main course. They are all very good.


800 gr dyed smoked haddock
800 gr cod fillet
800 gr salmon fillet
250 gr cooked peeled prawns
1 large onion, sliced
30 gr butter
1 bag of baby spinach (optional), blanched and drip dry
100 gr grated parmesan cheese
8 anchovy, cut in small pieces
1 kg potato, mashed
Salt and pepper to taste

For poaching

200 ml white wine (optional)
200 ml water 
3 bay leaves

For the béchamel

1 l milk
2 bayleaves
25 gr butter
3 tbsp all purpose flour
Salt and pepper to taste

Preparation Methode

Saute the onion with butter till fragrant, set aside
Make the béchamel, set aside
Cut the fish in portions and pat dry
Bring to the boil water, white wine and bay leaves
Saute the onion with butter till fragrant, set aside
Poached all the fish 1/2 cooked ( we don't want over cooked the fish) in batches.
Remove from the pan with slotted spoon and pat dry  (to avoid watery fish pie)
Scatter the onion on the dish ( we use 2 large dish), then cut the fish in chunks and anchovy placed evenly on the  dish and the last is the prawns.

Spread the blanched spinach followed by adding on the béchamel.
Put the mashed potato on top then grated the  parmesan.

 Bake the fish pie 15 - 20 minutes on 200 C
Serve while its hot.

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