Fish Pie or as A Canadian Calls It - Fisherman's Pie - Comfort Food

It's only a month since we were sitting on the boat in a beautiful bay.
In fact probably 6 weeks since our friend Pete drove up to have a weekend with us.
He will wish he was back there as well, now the weather is cooling down. Swimming and lying in the sun. Heaven.
Below Pete having his constitutional swim. Getting ready for a day of feasting and imbibing.

Anyway Pete is justifiably very proud of his Fish Pie and he went to the trouble to prepare one and bring it up for us to devour. There was enough leftover to freeze little packages for Dale when he was on his own.

All golden and crispy on the top
Full of fish and prawns in a wonderful creamy sauce inside.

So Pete, it was excellent but I now have another version.
Don't be put off by the many steps. You can do this ahead of time.
I reckon you could serve it for a dinner party.
You could individual portions
Very elegant.

There is a programme on Food TV called "Everyday Exotic", starring Canadian Roger Mooking.
I don't think Fish Pie is a staple part of the North American diet... as it is for those of us recently descended from British Stock.
He called his version Fisherman's Pie (Shepherd's Pie etc)
It looked tasty so I decided to give it a go.
It relied on making a fish stock.
That is not hard and is a great use of the fish head and bones
Just takes a little bit of time.
You make a stock which turns into the sauce.
Saute some vege
Mash some potatoes
Assemble and Bob's your Uncle.

Choose your whole fish
Get the Fishmonger to filet and skin it for you and pop the bones in a bag


Ingredients
For 4 people
Whole fish filleted and skinned with bones for the stock
You need 200 gms per person
4 prawns per person


For The Stock
Fish Bones
1/2 bulb Fennel
1 stalk Celery
1 Onion Peeled
Bay leaves 3
Black peppercorns
1 cup of white Wine
Water
Salt

Chop up the vegetables roughly
Add everything to a large stock pot

Add wine and enough water to cover everything
Add salt about 1 teaspoon
Bring to the boil and simmer about 20 minutes
Don't cook to long it can become bitter

Strain immediately and return to pot.
Bring back to boil
Cook about 10 minutes to reduce the stock for the maximum flavour
Taste and season with extra salt and pepper if needed

Reserve to make the sauce

Meanwhile prepare The Vegetables
The hot fish stock gives lots of flavour to the vegetables

1 Carrot chopped small cubes
White part of 1 Leek sliced finely
1 tablespoon oil and 1 tablespoon butter
1 cup frozen peas
1/2 cup reserved stock
Sea Salt and freshly Ground Black pepper

Gently sauté carrot and leek in oil and butter
Till they soften
Season with S & P
Add hot stock
Cook about 5 minutes
Add peas
Simmer till stock absorbed

Set aside

The Sauce
Remainder of the stock
2 tablespoons butter
2 tablespoons plain flour
1/4 cup cream
4 sprigs fresh Tarragon

Mix butter and flour together
This is your thickening agent
The French call it Beurre Manier

Bring the sauce to the boil
Add the Beurre Manier
and stir well till it thickens
Use a whisk so it doesn't get lumpy
Add tarragon and cream

Set aside

Now The Potato Topping

3 large peeled potatoes
100 mls milk
2 tablespoons butter
2 egg yolks


The best result for mashed potatoes is using a ricer
It gets rid of all the lumps but use a potato masher or fork if you wish

So:
Cut the potatoes into large chunks
Cover with cold water
Add salt
Bring to boil and simmer till they are tender
Drain in a colander and return to the pot
Mash them
Heat the milk and butter together and add to the potatoes
Beat all together for a really good result
Taste and adjust seasoning if necessary

Now for the assembly
A light layer of the sauce over the bottom of your gratin dish
Place fish and prawns on top
Season with salt and pepper

Add vegetables
Cover with sauce and then the mashed potatoes

Smooth the potatoes over the top
Into 190C oven for about 25 minutes till golden brown and bubbling
Don't eat too quickly, you will burn the roof of your mouth
Take this from one greedy person who knows!!!

This is a fish pie worth making for guests. Dont be selfish and keep it for yourself. You may be inclined to. I made two and have stuck one in the freezer for another day.
Dale waving me goodbye, as he is about to take off for his journey, sailing home.

Au'voir Cajun Moon
I drove home in 4 hours
He took 3 leisurely days, working his way through his little Freezer Packages.
I know he wishes he was still up there in Paradise.