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 tenderRemove 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
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