Fish Pie

[charlie]

Can't see a recent recipe for this so going to post one on both sites as it does for either as long as you aren't lactose intolerant too.
This makes a lovely creamy fish pie. I worked it out on 1 piece of fish per person. This recipe serves 4:
5 large potatoes, peeled and diced
salt and pepper to taste.
2 large free range eggs (omit if can't have eggs)
2 large handfuls of spinach (optional)
1 carrot (only FM not HFI)
extra virgin olive oil
285ml cream or milk
2oz grated cheddar cheese
1 tablespoon of philadelphia cheese(optional)
455g / 1lb haddock or cod fillet, skinned, pin-boned and sliced into strips.
1 to 2 tbsp potato or cornflour depending on thickness of sauce required.

Preheat the oven to 230C, 450F, gas 8

Boil potatoes in salted water. Hardboil your 2 eggs. Steam the spinach lightly for about 1 minute.
Finely chop carrots, put in a pan with the cream or milk and just bring to the boil. Mix the corn or potato flour with a little cold milk to a paste and mix into rest of cream or milk to make a thick white sauce, the thicker the better. Add grated cheese.
In an oven proof dish place the strips of fish. (If using frozen fish this needs to be lightly poached in milk first and flake then retain milk to make your sauce.) Add spinach, sliced hardboiled egg, and pour the white sauce over the top.
Mash the potatoes well with some butter, salt and pepper to flavour and add some cream or philadelphia cheese if you like it really creamy. Carefully spoon this onto the top of the fish and sauce and flatten gently with a fork.
Place it in the oven for about 20 to 25 minutes until the potato is golden brown.

If you like you can use other fish, salmon and trout are good, or you can add prawns or mussels into the mix if you are Ok with shellfish.
If you are lactose intolerant then you can make this by just mixing the fish with the mashed potato and egg but it comes out alot drier.

This can then be served on its own or with veg or salad on the side for non HFI folk. If you are OK with onions (Bill!) then you can fry these in oil with the carrot at the start of making the sauce.

Enjoy!!!!

[ukbill]

Charlie I will try that one, it sounds great.

I made a fish curry last week which was very nice. (if a little hot with chilli) and it only took about 25 min from start to finish.

Skinned and boned white fish (I used Vietnamese river cobbler because it holds together well), one small piece of un-dyed smoked haddock (any smoked fish will do) all cut into chunks of nearly equal size, bag of frozen raw king prawns.
Brown skinned mushrooms, 1 single large clove of garlic, large knob of unsalted butter, Milk and Rogan Josh curry paste. Parsley (dried), splash of olive oil in pan.
Basmati long grained white rice, dried mixed herbs.

I put the finely chopped clove of garlic into the Pan (a Wok) with the butter and some olive oil and fried it slightly before adding the white fish. after the fish had gone from translucent to white I added the frozen uncooked prawns and carefully mixed them together.
I added one large teaspoon full of the curry paste and some additional chilli paste (a little to much in this case.
and mixed it all in together being careful not to break up the pieces of fish.
In a large plastic microwavable bowl I put the rice some dried mixed herbs and poured boiling water over the top to a depth of 1" over the rice. I put it into the microwave on high setting for 11 min.
I then added the milk to just cover the fish and prawn mix while the milk was heating up I thinly sliced the mushrooms and added them as well.
After the milk came up to boil I reduced the heat to a simmer added salt and pepper and just as the rice was cooked I added a little potato starch mixed with a little cold milk and stirred it into milk fish mix to thicken the sauce.
Put rice on the plates spooned the fish curry on top and happy eating.. (with a glass of cold water to hand because I overdid the hot chilli paste a bit)

It was really good and a friends son who was round at our house had a big plateful and woofed it down like only a 17 year old lad with a bottomless pit for a stomach can!

The Rogan Josh curry paste is one I found in Tesco's and although it is far too mild to use without adding more chilli it has no added sugar!.

One or two of the ingredients are not usually HFI safe (tomato paste) but been as I was only adding one teaspoon to a large pan of food would at most add a couple of micrograms of fructose to a full serving.. ie is safe for all but the most sensitive HFI types.

I have not mentioned many portion sizes of the ingredients because I did not weigh them I just opened the freezer and grabbed the first 3 bags of fish/ prawns I could see.