Mrs. Jackson Cooks

Life through food

A different kind of fish pie

on August 18, 2011

My mother in law’s gone on holiday, and hubby brought back the contents of her fridge! I’m not sure why, but there you go. And most of it was out of date and about to go off! So I’ve been frantically trying to figure what to do with it so it doesn’t go to waste. So this was one of those – ‘lets just put everything in a pie’ moments! And it actually turned out quite well.

You can, of course, just make a normal fish pie with this recipe – you want about 800g of fish – anything really – cod, pollock, salmon, haddock, plaice, sole – whatever. Usually it’s just cheap stuff. I had a piece of hot smoked salmon, half a packet of normal smoked salmon and a load of bacon. So I added some prawns to it and just bunged it all in the sauce! If using fish then I suggest you either steam it first or poach it in the milk, and then reserve the milk for the sauce.

Bacon, fish & prawn pie

Serves 4

  • 1kg potatoes, peeled and chopped into small even cubes
  • 180ml milk
  • blob of butter
  • salt & pepper
  • 100g bacon, diced
  • 1 small onion, finely chopped
  • 50g butter,
  • 50g plain flour
  • 500ml milk
  • 2 bay leaves
  • 6 peppercorns
  • 4 cloves
  • 200g salmon fillets
  • 100g smoked salmon, chopped into small pieces
  • 400g king prawns (raw or cooked, doesn’t matter)
  • 100g frozen peas, defrosted
  • 4 eggs, hard boiled
  • handful of chopped fresh parsley
  1. First put the potato cubes onto cook in plenty of salted boiling water. Boil until cooked. Drain and mash the potato. Then push to one side of the saucepan and add the milk, butter salt & pepper to the empty side of the pan. Place on a medium heat over the milk and heat it until just about to boil. Remove from the heat and mash quickly into the potato making sure the potato is fully mashed and it’s nice and creamy. Leave to one side until needed.
  2. Pre-heat the oven to 180 degrees celsius.
  3. Dry fry the bacon in a pan on a medium heat, stiring constantly to prevent sticking, at least until the juices from the bacon start to release. Add the onion and fry until both are browned. Remove from the heat and set aside.
  4. To make the sauce, melt the butter in a saucepan. Add the flour and mix into the butter. Cook on a low heat for a couple of minutes. Then gradually add the milk whisking hard to combine and prevent lumps. When all the milk is added, put the bay leaves, cloves and peppercorns in the mix. Bring to the boil and simmer until a reasonably thick sauce is produced. Remove from the heat and remove the whole spices from it.
  5. Tip the bacon and onion into the sauce, followed by the fish, prawns and peas. Mix well.
  6. Pour the mixture into the bottom of a baking dish. Top with the boiled eggs (which should be chopped into small pieces) and the parsley. Then top the whole lot with the mashed potato to make a thick topping. Sprinkle paprika over the top of the potato and cook in the middle of the oven for 20-30 minutes or until the sauce is bubbling up and the potato is crispy and a little burnt in patches.
  7. Serve and enjoy!

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