Friday, September 28, 2012

Home - "Traditional Fish Pie"

Candice and I went to Cassie's home to finalize what we are going to sell in Bondi Markets and being a foodies gathering - of course there will be food! And what's better to eat than pies during the cold nights? I didn't really feel like eating so much meat at night so I did some research at my home recipe "library" and found this recipe !

We made this pie with teamwork with Cassie making the fish mixture, Candice boiling the eggs and I did the potato. I had to dice the cheese because Cassie's grater was hiding from us.

After cooking the fish and straining the sauce, I put the remaining onions and the remaining sweet corn from the 400g can into a bowl. We ate this while we were waiting for the fish pie to cook - we don't like to waste things :)

1. Chop chop cheese 2. Getting the ingredients ready for assembly the pie 3. The pie before layering the potato on top

Fish Pie ready to be eaten!

 The recipe is supposedly for 4 people, but if you have other food, it's more than enough for 4 people so it can become your lunch the next day (Candice, Cassie and my sister said that it still tasted great the next day).

This is a heartwarming recipe that is easy to follow - hope you will enjoy it as much as we did and do let us know how you went with the recipe !

Note: We used Vitasoy's Organic High-Fiber Soymilk instead of milk because of health reasons and it tasted perfectly fine - there's no soy taste at all!

Recipe adapted from Winter Warmers

Traditional Fish Pie

Serves 4-5 people

450g cod fillet (skinned)
450ml soymilk or milk
1 small onion (peeled and quartered)
salt and freshly ground black pepper
900g potatoes (peels and cut into chunks)
100g butter
2 large eggs (hard boiled and quartered)
200g canned sweetcorn, drained
3 tablespoon plain flour
80g/50g Cheddar cheese, grated (depending on how much you like cheese)

Preheat oven to 200C/400F

1.       Place fish in a shallow frying pan, pour over 300ml of milk and add onion. Season with salt and pepper. Bring to boil and simmer for 8-10 minutes until the fish is cooked.

2.       Remove fish with a slotted spoon and place in a 1.4 litre baking dish. Strain the remaining cooking liquid and reserve for later use.

3.       Boil the potatoes until soft, then mash with 40g butter, 3 tablespoons for the remaining milk and 30g of cheese (the cheese is optional if you are not a big fan of cheese). Season with salt.

4.       Arrange the quartered eggs on top of the dish and scatter over the sweet corn.

5.       Make the roux by melting the remaining 60g of butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring constantly. Whisk the reserved liquid from Step 1 and the remaining milk (around 150ml) and cook for approximately 2 minutes or until it thickens. Pour the roux over the fish mixture. 

6.     Spread the mashed potato over the fish mixture and sprinkle the remaining 70g cheese.

Bake for 30 minutes or until golden. Serve immediately.

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