Fish Pie
My mum used to make a great fish pie. I’ve changed her recipe slightly and made this one a little more low carb, with the celeriac topping, but you could use sliced zuchinnis instead and I don’t think you’d lose any of the yumminess. You can really taste the butter in this and its very moreish! Of course, if you want the more traditional version use mashed potato instead.
Serves 4
Ingredients:
100g butter
200g raw prawns
200g barramundi
250g smoked cod fillet
3 hard boiled eggs
2 leeks, chopped
2 cloves garlic, grated
1/2 cup frozen peas
bunch asparagus, cut into 3cm pieces
cup lite cream
cup milk
tbsp olive oil
tbsp plain flour
1 celeriac, peeled and cut into 2cm cubes
2 tbsp dill
Preheat oven to 190 degrees C fan forced. Grease a 20cm square, or equivalent, dish.
Cook the leeks gently with 50g butter and the oil until softened. Add garlic and cook for a further 2 minutes.
Put the milk into a large deep sided frying pan and add the smoked cod. Cook on medium heat. Bring to a simmer and cook for about 10 minutes. Break the fish into the serving dish and reserve the milk.
To make the sauce: heat 25g butter in a small pan. Add the flour and stir into a roux. Heat for about a minute then gradually add the reserved milk, then the cream, stirring all the time, till smooth. Add more milk if its too thick. Season with salt and pepper.
Cook the celeriac in a pan of water. Bring to boil then turn down to a fast simmer and cook for about 30 minutes, till it is a mashable consistency. Drain. Add 25g butter and a splash of milk and mash.
Put the prawns and chopped barramundi into the serving dish. Add the leek, halved hard boiled eggs, frozen peas and asparagus and dill.
Pour the sauce on top of the fish, etc, then top with celeriac mash.
Cook for about 40 minutes till slightly browned. Sprinkle with dill fronds and serve.