Another recipe topped with mashed potato. I used equal amounts of cod, smoked haddock and salmon, having previously bought 250g of each in a 3 for £10 deal at Sainsburys, and made up three mixed ‘fish pie’ bags for the freezer.This would serve 2 or 3:
- 250g mixed fish
- Squeeze of lemon juice
- Bechamel sauce made with 225ml of milk (infused with parsley, bay leaves, nutmeg, thyme, sliced onion, garlic and pepper corns) plus the liquid from cooking the fish, 25g butter and a heaped tbsp of flour (see Lasagne for details)
- Small bunch of parsley (about six good sized stalks) chopped
- 2 (largish) potatoes, peeled and cubed
- 15g butter
- freshly ground black pepper
Make the bechamel sauce. Mix in the chopped parsley.
Put the fish pieces in a microwaveable dish, squeeze over some lemon juice and black pepper. Cover and microwave on 750W for 2.45 minutes. Remove from the microwave, leave to stand for a minute, drain the liquid (and reserve) and separate the fish flakes using a knife and fork.
Mix the fish into the parsley sauce and pour into an ovenproof dish.
Make the mashed potato topping. Place the potatoes in a saucepan, cover with cold water, bring to the boil and simmer until tender. Drain, and return to the pan over a low heat to allow the potato to dry out. Mash with the butter, and season with pepper (and salt if required).
Cook in the oven (200C/Gas Mark 6) for about 25 minutes or until the topping is golden.