Luxury fish pie
Chef:
Emma Marsden
Prep:
10 mins
Cook:
40 mins
These delicious pies are made with soft fillets of plaice bathed in a creamy cheese sauce and topped with smooth mashed potato.
3 medium potatoes (about 300g), chopped
30g butter
200ml milk, plus extra for the mash
15g flour
25g Parmesan
50ml double cream
A large handful of spinach
300g plaice fillets, skinned
Salt and freshly ground black pepper
You will need 300ml heart-shaped pie dishes or 600ml pie dish
Preheat the oven to 190°C/ 170°C fan/ gas 5.
Put the potatoes in a pan of cold water, cover and bring to the boil.
Simmer until tender (about 15 minutes), then drain and stir in 10g of the butter and a splash of milk.
Season well and mash until smooth.
Melt the remaining butter in a pan over a low heat and stir in the flour.
Cook for 1 minute, then take the pan off the heat and slowly stir in the rest of the milk.
Return the pan to the heat and bring to the boil, stirring constantly.
Simmer for a few minutes, until thickened, then stir in the Parmesan, cream and spinach.
Take the pan off the heat.
Season the fish fillets, then roll them up and place in the pie dishes.
Cover with the sauce, spoon the mash over the top and shape the surface into a pattern of fish scales using the tip of a knife.
Bake for about 20 minutes, until golden and the pie is hot all the way through.
Serves
2
Preparation Time
10 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Flour, Cheese, Fish
Recipe Type
Dinner, Family Dinners, Pies
Level of Difficulty
Easy
