Tuesday, November 22, 2011

Old English Fish Pie

My daughter is coming home for Thanksgiving and she loves this dish! I highly recommend the cookbook this recipe comes from, 50 Ways with Fish, by Katherine Blakemore.

1 1/2 lb potatoes, peeled
1 oz butter
1 1/2 C milk
12 oz smoked fish
8 oz fresh fish (haddock, cod, or ling)
1 bay leaf
1 blade mince (I use a pinch of ground mace)
6 black peppercorns
1 T cornstarch
3 T chopped parsley
2 hard boiled eggs, chopped
1/4 C sharp cheese

Cook the potatoes in lightly-salted water for about 20 minutes or until soft. Drain well, then mash with the butter and 3 T milk.

Put fish into a pan with the remaining milk, bay leaf, mace and peppercorns. Bring to a boil, simmer for 2-3 minutes, then remove from heat, cover pan and let stand until fish is cool enough to handle.

Strain the milk into another pan, discarding the bay leaf, mace blade, and peppercorns. Mix the cornstarch with a little cold water, add to the milk, bring to a boil stirring continuously. Simmer for 2-3 minutes.

Preheat the oven to 400F.

Flake the fish, removing any skin and bones, add to the sauce with the parsley and eggs Taste and adjust seasoning. Transfer the mixture to a deep ovenproof dish, top with the mashed potatoes, running the prongs of a fork down the length of the potatoes. Sprinkle with grated cheese.

Cook in a preheated oven (400F) for about 25 minutes until topping is browned.

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