Fish Pie
"A grand Fish Pie, fit for a king yet economical to make! Chunks of fish flakes smothered in a creamy white sauce, topped with mashed potato then baked until golden! I like to use a combination of both smoked and raw unsmoked fish for optimum flavour and texture - plus it's more economical. The addition of carrots and celery is a personal preference, for added texture and flavour, so feel free to leave it out or use other vegetables of choice. Fresh tarragon is also optional - it gives an extra edge to the flavour that people can't quite put their finger on! Recipe VIDEO below...."
INGREDIENTS
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400 g / 14 oz smoked fish of choice ((Note 1))
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400 g / 14 oz raw unsmoked fish of choice (, I used Perch (Note 2))
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3 cups / 750 ml milk (, low fat or full fat)
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1 brown onion (, quartered (Note 3))
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4 cloves (, optional (Note 4))
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50 g / 3 tbsp unsalted butter
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2 garlic cloves (, minced)
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1/2 small onion (, finely chopped)
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1 small carrot (, finely chopped)
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1 small celery stick (, finely chopped)
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1/3 cup / 50g plain flour (all purpose flour, Note 11 for GF)
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1 tbsp fresh tarragon (, finely chopped (optional))
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2 tbsp parsley (, finely chopped)
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Salt and pepper
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750 g / 1.5 lb floury potatoes (, peeled and cut into 2.5cm / 1" pieces (Note 5))
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30 g / 2 tbsp+ unsalted butter
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1/2 cup / 125 ml milk, any fat %
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1 cup frozen peas
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4 hard boiled eggs (, quartered (optional) (Note 6))
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30 g / 2 tbsp butter (, melted)
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1/4 cup / 15g grated parmesan cheese (, optional)
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Finely chopped parsley (, for garnish (optional))
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