Standard Fish Pie we use @ Fleurs Place. This recipe will serve 4.
1kg smoked fish fillets roughly broken up.
12 smoked mussels, roughly chopped.
400mls fish stock
500mls lemon juice.
50mls white wine
1 tablespoon seeded mustard.
chopped parsley and other fresh herbs to your own taste.
Spinach, silverbeet or beetroot leaves.
4 large potatoes
50 grams flour
splash of cream & salt & pepper
1/. Preheat oven to 180 degrees centigrade. For your topping you can choose if you want to peel your potatoes or not, boil & mash them with butter, salt, pepper and a splash of cream.
2/. Bring fish stock to the boil with lemon juice & white wine added.
3/. Melt 50 grams of butter, slowly add 50 grams of flour, stirring well & be careful not to burn it.(must be discarded if you do and start again!). Then add your hot stock gradually a ladle at a time, mixing well each time until you have a smooth glossy veloute* sauce, finish with the mustard & the chopped herbs.
4/. Mix this sauce with the broken up fish & mussels.
5/. At this stage you can mix through your greens from the garden or place them under your potato topping.
6/. Place your pie mix in dish/dishes leaving enough room for your potato topping.
7/.Bake in the oven till hot Or cover with glad wrap & keep in the fridge till you want to use them. Or freeze any extra in your wrapped serving dish for another time.
• Roux is the name for the melted butter combined with flour. If you add milk it is bechamel sauce, using the fish stock makes a Veloute.