Trio Fish Pie
Over a year ago
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Ingredients
- 1 salmon fillet
- 1 smoked haddock fillet
- 2 white fish fillets
- 11/4 pints milk
- 3 eggs
- 1 dessert sp. dried tarragon
- 1 tbsp. cornflour
- Salt and black pepper
- 12 cooked and shelled prawns
- 3 large tomatoes
- 11/4 lbs. potatoes peeled and quartered
- 2 tbsp. butter
- 2 thick slices bread (stale)
- 1 tsp. dried basil
- 1 tsp. dried paprika
- 1 oz grated parmesan
- 1 tbsp. olive oil.
Accompaniment
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Description
Serve this hearty layered fish pie with broccoli and baby carrots.
Method
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1
Put the four fish fillets in a pint of milk and gently simmer for five minutes. Remove fish and set aside to cool. Boil eggs until hard. Cool, shell, then cut into quarters. Reheat the milk that the fish was cooked in and add the tarragon. Thicken with cornflour to make a sauce and add salt and black pepper to taste. Now cut the fish into chunks. Arrange in an oven proof dish with the egg quarters and then scatter the prawns on top. Pour the sauce over the mix. Now slice the tomatoes thinly and arrange evenly over the sauce. Boil and cool the potatoes, then mash with the remaining milk and butter. Spread the mash over the fish and tomatoes in the oven proof dish. Put the bread in a food processor with the basil, paprika and parmesan. Add salt and black pepper, to taste. Then process into fine bread crumbs. Sprinkle on top of the mash. Drizzle with the olive oil, but not too much (an oil spray is ideal for this). Bake in a pre-heated oven at gas mark 7 220 C for 40/45 minutes until golden brown.
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