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Name: Fish Pie
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Dry white wine; 4 tb Chopped parsley; 700 g White fish; 30 g Butter; 700 g potatoes Mashing; 50 g Mushrooms; salt and pepper to taste; 150 ml milk Hot; 2 Eggs; 30 g Flour; 1 Shallot; 50 g Shrimps /prawns or; 450 ml milk; 60 g Butter; shellfish Other, AND/OR

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INGREDIENTS

2 tb Dry white wine
4 tb Chopped parsley
700 g White fish
30 g Butter
700 g potatoes ; Mashing
50 g Mushrooms
salt and pepper ; to taste
150 ml milk ; Hot
2 Eggs
30 g Flour
1 Shallot
50 g Shrimps ; /prawns or
450 ml milk
60 g Butter
shellfish ; Other, AND/OR

Servings

INSTRUCTIONS

Wash the fish, which can be a mixture, or one single type, of cod, hake, haddock, smoked haddock etc etc. and dry more or less. Chop the shallot and put half of it into a buttered micro-wave dish. Put fish on top, and sprinkle with remaining shallot, a little salt and pepper and the dry white wine. Cover loosely with cling film, pierced in two or three places and microwave on full power for about 5 mins, or until the fish is just cooked. Meanwhile, peel, quarter and boil the potatoes, hard boil the eggs, and make a white sauce with the first lot of butter and milk, and the flour. (I use a little bit of maggi cube to make it into a bechamel ~ more or less. If using mushrooms, wipe them, and cook lightly in a little extra butter. If using shrimps or prawns, cook them if needed, then shell them. As soon as the fish is cool enough to handle, flake it into a bowl, taking care to remove any bones. Add the coarsely chopped hard boiled eggs, and such of the optional ingredients as you are using. Add the liquid exuded by the fish during poaching to the white sauce, and cook down gently until the original volume is reached again. An alternative way of dealing with this liquid, is to cook it down to a near syrup, then add it to the white sauce - it has the same effect, but needs a little more care. Taste carefully for seasoning, and then add chopped parsley. Gently fold fish flavoured parsley sauce into flaked fish and put the mixture into a pie dish of suitable capacity. When the potatoes are done, drain them and mash. We use a potato ricer, which works very well. Add the second quantity of butter and the hot milk, stir briefly, season to taste and mix gently, taking care not to develop the gluten. Spread the mashed potato over the fish mixture, and if you like, make a bit of a pattern with a fork or knife. *May be cooked ahead to here If not required immediately, allow to cool uncovered, then cover and refrigerate until wanted. Dont keep for more then a day or so, especially if using shrimps/prawns. When required, remove from fridge and cook in pre-heated moderate oven 375F 190?C until the mixture is bubbling and the top is browned 25-40 mins depending on whether it was still warm when put into oven or had been refrigerated.

NOTES

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Fish Pie

2 tb Dry white wine
4 tb Chopped parsley
700 g White fish
30 g Butter
700 g potatoes Mashing
50 g Mushrooms
 salt and pepper to taste
150 ml milk Hot
2 Eggs
30 g Flour
1 Shallot
50 g Shrimps /prawns or
450 ml milk
60 g Butter
 shellfish Other, AND/OR

Wash the fish, which can be  a  mixture,  or  one  single type, of cod, hake, haddock, smoked haddock etc  etc.  and  dry     more  or less. Chop the shallot and  put half of it into a buttered micro-wave dish. Put  fish on top, and sprinkle with remaining  shallot, a  little salt and pepper and the dry white wine. Cover  loosely  with cling film, pierced in two or three  places and microwave on full power for about 5 mins,  or until the fish is just cooked.    Meanwhile, peel, quarter and boil  the  potatoes,  hard boil the eggs, and make a white sauce with  the  first  lot  of  butter and milk, and the flour. (I use  a little bit of maggi  cube to make it into a bechamel  ~ more or less. If using  mushrooms,  wipe  them, and  cook lightly in a little extra butter. If using  shrimps  or prawns, cook them if needed, then shell  them.    As soon as the fish is cool  enough  to  handle, flake  it into a bowl, taking care to remove any bones. Add  the  coarsely chopped hard boiled eggs, and such of  the optional ingredients as you are using.    Add the liquid exuded by the fish  during poaching to  the white sauce, and cook down gently until the  original volume  is  reached again. An alternative way  of dealing with this liquid, is to cook it down to a  near syrup, then add  it to the white sauce - it has  the same effect, but needs a little more care. Taste  carefully for seasoning, and then add chopped parsley.  Gently fold fish flavoured parsley sauce into flaked  fish and put the mixture into a pie dish of suitable  capacity.    When the potatoes are  done,  drain  them  and  mash.  We use a potato ricer, which works very well. Add the  second  quantity of butter and the hot milk, stir  briefly, season to taste and mix gently, taking care  not to develop the gluten. Spread the  mashed  potato  over the fish mixture, and if you like, make a bit of  a pattern with a fork or knife.    *May be cooked ahead to here    If not required immediately, allow to cool uncovered,  then cover and refrigerate until wanted.  Dont  keep  for  more  then  a  day or so, especially if using  shrimps/prawns. When  required, remove from fridge and  cook in pre-heated moderate oven  375F 190?C until  the mixture is bubbling and the top is  browned  25-40 mins depending on whether it was still warm when  put into oven or had been refrigerated.

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Nutrition

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Serving Size: 1 Serving (582g)
Recipe Makes: 4

Calories: 781
Calories from Fat: 380 (49%)

Amt Per Serving		% DV

	Total Fat 42.2g	56 %
	Saturated Fat 17.6g	88 %
	Monounsaturated Fat 13.3g
	Polyunsanturated Fat 6.4g
Cholesterol 704.2mg		217 %
Sodium 481.5mg		17 %
Potassium 1657mg		44 %
Total Carbohydrate 41.3g		12 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 37g
Protein 58.1g		83 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 781

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