I was flicking through some cookbooks tonight looking for some winter inspirations. When I came across an old recipe, perfect for a winters night. Fisherman’s pie! served on a cold winters night sound like a great recipe to me. What makes a good Fisherman’s pie?
The freshest of fish that’s just been caught or the really good smoked fish.
The only thing you need to go along with this recipe is some steaming hot peas and some winter broccoli.
- 700g smoked kahawai, flaked
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups milk, warmed
- 1 Tbsp wholegrain mustard
- 4 eggs, hardboiled, peeled and chopped
- ¼ cup parsley, chopped
- ¼ cup fennel or dill, chopped
- Potato crust
- 1 kg agria potatoes, peeled
- 100gm butter, cut into small cubes
- 1/2 cup cream
- good pinch seasalt
- 1 tbsp butter for the crust
For the crust:
Chop the potatoes Place the potatoes into a large pot and cover with cold water and add a pinch of salt. Bring to the boil, reduce heat and simmer until tender. Drain the potatoes and place back into the pot. Using a potato masher smash the potatoes whilst adding the butter cubes and cream. Season with salt and set aside.
For the bechamel:
Melt the butter in a medium-sized saucepan and stir in the flour. Remove from the heat and stir in the warmed milk. Return to the heat and slowly bring back to the boil. Cook on a low heat for 2-3 minutes before adding in the flaked fish, herbs, eggs and mustard.
Preheat the oven to 180*c
Spoon the fish mixture into a small baking dish and cover with the soft potatoes and dot over the remaining butter
Bake in the oven for 40 minutes or until golden.
Serve while it’s still bubbling!