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Preheat oven to 400F. Arrange fish in a shallow baking dish. Dot with 2 tablespoons of the butter; cover with milk. Add bay leaves. Bake for 20 minutes. Drain and reserve milk for use in sauce. Remove bay leaves. Remove skin and bones of fish; flake into fairly large pieces. Return to baking dish. Add shrimps, scallops, parsley, lemon juice and hard-boiled eggs. To make sauce, melt remaining butter in saucepan. Stir in flour to make a roux; cook slowly for a few minutes. Add reserved milk, stirring constantly to prevent lumps. Season with salt and pepper. Cook over low heat until thickened and smooth. Pour over seafood mixture and mix together gently. For topping, mash potatoes with butter, sour cream and nutmeg. Spread evenly over fish mixture. (Spreads easily if fish mixture has cooled a bit.) Run the tines of a fork across the potatoes to make the surface rough. This will give a crispier result. Bake for 25 minutes until heated through and browned. Serves 4 to 6 Typed in MMFormat by firstname.lastname@example.org Source: Good Friends Cookbook Posted to MM-Recipes Digest by email@example.com on Aug 17, 1999
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