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    Tuesday, July 28, 2020

    Fish Pie - Always a Favourite

    We had lovely fresh Gurnard for dinner on Thursday. I was very generous with my quantities and there was enough left over for another meal
    When fish has been sitting in the fridge for a couple of days, it is not quite so good just pan fried, so I turned it into Fish Pie

    With a Bechamel Sauce doctored with veggies and lemon and this is a delight to eat.
    I topped it with a mix of Mashed Potato and Kumara Yum
    This will feed 3 or a greedy 2 people
    The beauty of this fish pie is with the addition of the veggies into the sauce, you have a complete meal
    You have to be quick to take a photo of the completed pie
    Very very tasty



    So you will need
    300 gms of Gurnard or any other white fish
    50 gms butter
    3 tablespoons Flour
    Sea salt and freshly ground black pepper


    50 gms butter
    1/2 leek finely sliced
    1 carrot grated
    1 red onion peeled and diced
    splash white wine
    1 lemon  zested and juiced
    300 mls milk

    1 large potato peeled and diced
    1 large Kumara peeled and diced
    A big knob of butter and a splash of milk

    Toss the gurnard in seasoned flour, shake excess flour off and reserve
    in a pan melt 50 gms butter when med hot add the fish
    Cook till just golden about 4 minutes
    Remove from pan onto a plates and add milk to the pan to soak up those wonderful juices
    Meanwhile Into a pot add butter 
    Melt over med heat
    Add red onion and saute till soft but not brown
    Add leek and carrot, saute gently until soft



    Add reserved flour and mix well, cook through for about 3-4 minutes
    Add warmed milk and stir well and cook gently until thickened,
    Add lemon zest and juice 
    Taste and add more seasoning if needed
    Grease a casserole dish and add cooked fish
    Pour the sauce of the top and set aside
    Meanwhile cook the potato and Kumera in salted water till tender
    Remove from heat, drain
    and mash with milk and butter
    Spread over the fish sauce and fork it well to get a nice ridged pattern
    Dot with butter and cook for approx 30 mins at 180C


    There ya go Golden and so so good






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