1kg of floury potatoes with which to make the mash
400/500g of frozen fish pie ingredients (in this case it was cod, smoked haddock and salmon)
about a litre of milk or however much it takes to cover the fish in the saucepan
3 tbsps of butter
2 tbsps of plain flour
1 leek, washed really well and finely chopped
300g of tenderstem broccoli
2 hard-boiled eggs, quartered
seasoning
grated cheddar
sniped chives (optional)
Start by steaming or boiling your spuds until tender and then mashing with one of those tablespoons of butter, a glug of milk and plenty of seasoning.
As the spuds are going though, get the fish on the go. Place the frozen fish chunks into a saucepan and cover with the milk. Bring to a simmer, stick a lid on and turn the heat off. Leave for at least five minutes and then remove the fish to a casserole dish with a slotted spoon. Keep the milk for the bechamel.
Par-boil the tenderstem for four minutes or until just starting to wilt and then drain and chop into pieces, as in the picture included. Spread out the eggs into your dish as well and now make the bechamel.
Add two tablespoons of butter to another saucepan and melt slowly. If you lived in Ramelton you could say you were, “Meltin’ in Ramelton.’ But I don’t, so I can’t. Then add the chopped leek and sweat for a while, stirring occasionally until soft – about ten mins. Add the flour and stir this mixture about on a low to medium heat for about four minutes, until the flour is cooked off.
Start adding your fishy milk a few glugs at a time, beating the mixture relentlessly with a wooden spoon until smooth. Keep adding the milk until you have the consistency of paint. Don’t worry if it looks a little lumpy, the lumps are most likely the chopped leeks. So long as you take your time beat the bechamel vigorously as you add the milk, all will be well. Also, you probably won’t need all the milk. Give the remainder to the cat, if you have one. But I don’t, so I didn’t.
When you’ve got the consistency you are after, check to make sure it doesn’t taste of flour. If it does, simmer and stir for another five minutes or so and taste again. Season and it’s ready to go.
Pour this highly flavoursome sauce over the fish and tenderstem and eggs in the casserole dish or tin and top with the mashed potatoes. Rough the mash around a little with a fork, ‘cause that’s how we roll and then top with lots of grated cheddar and if you have some, chopped chives. I didn’t have any, so I didn’t.
You can stick this in the oven now or it’ll keep until you’re ready to eat. Personally, I needed a cup of tea and a sit-down after that mission, so there was a bit of a hiatus.
When you’re looking to eat, give the pie 15 minutes in the oven at 190C or until bubbling around the edges and just beginning to crisp on top.
Like Captain Birdseye, just.
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