CREAMY FISH AND POTATO PIE
Published Date:
26 February 2008
By Antony Worrall Thompson
Serves: 4 Cooking time: medium
Antony Worrall Thompson`s tasty fish pie made with coley and prawns in a béchamel sauce and creamy potatoes makes an easy midweek supper.
INGREDIENTS:
+ 500ml shop bought béchamel sauce
+ 1 tbsp lemon juice
+ 450g coley fish (or other white fish)
+ 250g shelled prawns
+ 500g potatoes
METHOD:
+ Put the fish in a wide pan with enough cold water to half cover the fish; bring to a gentle simmer for 4 to 5 minutes and leave to cool in the water.
+ Remove any skin and bone from the cooked fish and flake the flesh.
+ Heat the béchamel sauce to boiling point and add the lemon juice.
+ Fold in the flaked fish and the prawns, heat through and season to taste with salt and pepper.
+ Boil the potatoes until done and drain well, then add a knob or two of butter and mash until creamy.
+ In a buttered gratin dish pipe a deep border of hot mashed potatoes around the edge of a serving dish. Put the dish in the oven until the potato browns. Once the potato has browned spoon the fish mixture into the centre and serve.
The full article contains 200 words and appears in n/a newspaper.
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Last Updated:
26 February 2008 1:37 PM
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Source:
n/a
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Location:
Scarborough
