Fish Pie
Over a year ago
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Ingredients
- 750g Floury potatoes
- salt
- 2 egg yolks
- 60g Butter
- 200ml milk
- 1 tbsp plain flour
- 175 ml Fish Stock
- 200 ml Creme Fraiche
- 1 tbsp Fresh Tarragon. Finely Chopped
- zest of ½ lemon
- 750g fish pie mix
Accompaniment
SponsoredNederburg Winemasters Reserve Cabernet Sauvignon 2008
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Method
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1
1) Place the potatoes in a pan and cover with water. Add salt and bring to the boil. Simmer, partially cover with a lid, for 20 minutes.
2) Drain the potatoes and return to a low heat for a couple of minutes to steam of the remaining water. Mash the potatoes.
3) Beat the yolks, 25g butter and 50ml milk and season with salt and pepper.
4) Gas mark 4, 180oC. Place the remaining butter and milk in a small pan. Flour and fish stock too. Bring to the boil, whisking constantly. Keep whisking until the sauce becomes thicker, smoother sauce. Simmer for 3 minutes.
5) Stir in the Creme Fraiche, Tarragon and Lemon zest.
6) Distribute the fish mix over the bottom of a medium, oven proof dish and pour the sauce evenly over the fish.
7) Spread the mash over the fish. Create a rough surface with a fork and Bake for 35 minutes or until golden.
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