This recipe is flexible – deliberately using a key ingredient already baked, from your stash of ready cooked baked potatoes – if you're organised! You can make the sauce ahead and bake the fish too, enabling you to pull each element together without effort!
Fast Fish Pie
Serves 4
2 large baking potatoes – stab carefully with a
paring knife, wrap in foil and bake for 1 hour at
180fan/200c/Gas 6 – already done!
Set aside to cool then slice thinly – skin on or
off – personal choice
500g of fresh fish, wrapped in foil and baked for
15 minutes
If you want to cook ahead you could bake your
fish for the last 15 minutes of your potato baking
time – don't forget to use your timer!
Cool the cooked fish and then place in a sealed
container ready to use
Your fish can be a mixture of whatever you choose – for example, mix smoked haddock or cod with salmon and prawns – it's whatever floats your boat – pardon the pun. If you're using cooked peeled prawns as part of your 500g of fish then don't add them until you're assembling your pie.
Next up the sauce for your fish :
Mornay Sauce
Serves 4-6
40g unsalted butter
40g plain flour
600ml of milk – I use semi skimmed
150g mature Cheddar cheese
(or a combination of Cheddar and Gruyere)
1 tsp Dijon mustard
salt and black pepper
Melt the butter in a pan and stir in the flour. Cook gently for a minute, stirring and add the mustard – make sure you don't brown the mixture. Gradually add the milk whisking constantly and eventually bring to the boil, whisking until it's smooth and thick. Lower the heat and simmer for 2 minutes, then add the cheese and season. I'd taste before you add salt – there's salt in the cheese – adjust accordingly. Your sauce should be a stiff consistency.
You can make the sauce ahead, fridge or freeze.
Assembly, plus hints and tips up next …
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