Wells-next-the-sea Fishy Pie Recipe at MyDish

Wells-next-the-sea Fishy Pie

5 stars based on 4 reviews Rate this Recipe

Method

  • Cut the fish into chunks and place into a good shallow 1 litre dish.
  • Pour over the milk and poach in the oven at 190 oc for 20 mins. Drain and keep the poaching juices.
  • Place the potatoes and teaspoon of salt in a pan, cover and cook for about 15 mins or until soft. Drain and mash with the half the butter and extra seasoning if needed.
  • To make the sauce, melt the remaining butter in a pan, stir in flour and cook for 1 min, gradually stir in poaching liqiud, (whisking all the time to avoid any lumps)bring to just boiling and srir until thickened. Remove from heat and add parsley,
  • seasoning and a pinch of paprika.
  • Stir the fish into the parsley sauce and place in dish you used for poaching. Spread mash evenly over the top and cover with a handful of grated cheddar and a sprinkle of parmasan cheese.
  • Place under a hot grill until golden and lovely!

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    Ingredients

    • 200g cod
    • 200g salmon fillet
    • 100g king prawns
    • ½ pint  milk
    • 675g (1½lb) potatoes (chopped)
    • 2oz butter
    • 1oz plain flour
    • 2 tablespoon  chopped parsley (fresh)
    • lots salt and pepper
    • pinch paprika
    • handful strong cheddar
    • 1 tablespoon parmasan (optional)

    By Views 1811  Added Tue Feb 12 2008


    The most yummy fish pie you will ever make!

     

    I first had fish pie on a wet day in a lovely sea side pub at wells next the sea (one of the best places on earth,) it was so lovely I have since spent quite some time perfecting my own version, whenever I make it I think of Wells... Read More

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