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