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Fisherman's Pie

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Fisherman's Pie


Preparation: 

Total time: 1 hour mins Serving: Difficulty: 5


Ingredients: 

Photo* Name Amount Unit Description
butter
butter
butter
butter 40 g
milk
milk
milk
milk 1.5 pints
celery
celery
celery
celery 2 sticks Celery, chopped
parsley
parsley
parsley
parsley 1 handful Fresh Parsley (fined chopped)
peas
peas
peas
peas 1 cup Fresh Peas
prawn
prawn
prawn
prawn 440 g Cooked Crayfish, Mussel and Prawn Mixture
ground black pepper
ground black pepper
ground black pepper
ground black pepper 1 tsp Ground Black Pepper
Carrots
Carrots
Carrots
Carrots 2 xxx Carrots, chopped
Plain Flour
Plain Flour
Plain Flour
Plain Flour 1.5 tbsp
potatoes
potatoes
potatoes
potatoes 1 kilo Potatoes (Maris Pipers, in my case)
Cod Fillet
Cod Fillet
Cod Fillet
Cod Fillet 450 g
Bay Leaf
Bay Leaf
Bay Leaf
Bay Leaf 1 xxx

* Mouse over to enlarge



Description: 

Put the carrot, celery and whole cod pieces into a pan, cover with milk and add a couple of stems of parsley, black pepper and bay leaf. Heat gently until the milk starts to simmer, then turn off the heat and leave for about 15 minutes to steam. Pour into a colander, reserving the now seasoned milk. Peel the potatoes and cut into small cubes so that they cook fairly quickly. Boil in water with a little salt, drain in a colander, then mash, using a little of the milk from the fish and a little of the butter. Remove the skin from the fish, then put into a greased, shallow, baking dish, along with the carrot, celery, peas and other cooked seafood. Next make a roux using the remaining butter, flour and the seasoned milk from cooking the fish. Add a little more milk if sauce becomes too think. Add the chopped parsley, then check the seasoning of the sauce and add more salt and pepper if necessary. Then pour the sauce over the fish and vegetables, cover with the mashed potatoes and put in an oven, preheated to 200 degrees Celsius for 20-30 minutes, until the potato is golden on top.

Notes: 

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