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“Posh” Fish Pies Recipe

“Posh” Fish Pies

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As the title implies this recipe is a play on the common fish pie and works out to being delicious

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 40 mins
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Mashed potatoes with dill

6 potatoes, peeled and cut into small cubes

knob of butter

3 Tbsp (45 ml) warm milk

2 Tbsp (30 ml) chopped fresh dill or 2 tsp (10 ml) dried dill

salt, milled black pepper and nutmeg

Smoked cheese sauce

4 baby leeks, finely chopped

5 tsp (25 ml) butter

5 tsp (25 ml) cake flour

1 C (250 ml) milk

1 C (250 ml) grated smoked cheese

salt and milled black pepper to taste

Filling

250 g sustainable white fish fillet

250 g lightly smoked or plain salmon trout fillet

1 C (250 ml) peeled and cleaned prawns

1 C (250 ml) frozen petit pois

Topping

½ C (125 ml) breadcrumbs

½ C (125 ml) grated Cheddar cheese

Preheat the oven to 200 °C.

Mashed potatoes

Boil the potatoes for 15–20 minutes until soft. Drain well. Add the butter, warm milk, dill and seasoning and mash out all the lumps. Then use a whisk to fluff up the mash.

Smoked cheese sauce

Fry the leeks in the melted butter until soft, remove from the heat and add the flour, coating the leeks well. Place back onto the heat to cook the flour for a few seconds before slowly adding the milk. Stir over moderate heat until thickened. Remove from the heat and add the cheese, stirring until melted. Season to taste.

Filling

Remove skin from the fish fillets and cut both into 4 cm cubes. Divide the fish, prawns and peas among 4 small ovenproof bowls. Pour the smoked cheese sauce into each bowl – no need to mix, it will sink down while cooking. Top each bowl generously with mashed potato, covering the filling well by spreading the mash out evenly. Use a fork to roughen up the surface to allow a crispier crust. To make it even more “posh”, use a piping bag.

Toppng

Combine the breadcrumbs and cheese and sprinkle on top of each pie. Bake for 20 minutes, and then serve immediately.

Delicious on its own or with some crusty bread to scoop up the last bit of sauce at the end.

Tip: This can be made into one large pie, just bake it for 25–30 minutes.