This week's recipe is a firm family favourite in our house - the guests love it too!! Haven't got any fishy pictures to accompany it so fishing boats in Cassis Harbour will have to suffice. Enjoy!
SUSIE’S FISH PIE RECIPE
Ingredients for 6 plus
I use about 500 g of fish mix:-
Salmon
White fish ( monkfish, hake, cod etc)
Peeled prawns
Scallops (optional)
2 medium onions
200 g mushroom (optional)
Chopped parsley
Bunch of dill
(I sometimes use coriander, depends what I have around)
1 lemon
About 500 g of potatoes (waxy variety)
Melting cheese – 100 g
2 large tomatoes
Boil potatoes in their skins until waxy.
Once boiled skin & slice the potatoes about 10 mm thick – put aside to cool.
Sauté finely chopped onions slowly in a little butter/oil until soft then add chopped mushrooms and cook until a golden colour and put on one side.
Poach the fish all together in a pan with herbs, dill & lemon juice, salt & pepper.
Drain & flake all the fish, checking to make sure there are no bones, reserving the stock for later.
Make a white sauce with butter & cornflour (or flour) using a mixture of milk & the fish stock from the poached fish for a pouring consistency – enough for about a 50 cl of sauce.
Mix the onions/mushrooms and fish all together with the white sauce & spread over the bottom of an ovenproof dish.
Then lay the sliced potatoes decoratively over the mixture to cover it.
Sprinkle with a mixture of chopped parsley & the melting cheese & decorate with sliced tomatoes.
Bake in a hot oven (175°) for three-quarters of an hour or until heated through until the cheese is golden & melted on top.
Serve with a green salad or green beans.
SUSIE’S FISH PIE RECIPE
Ingredients for 6 plus
I use about 500 g of fish mix:-
Salmon
White fish ( monkfish, hake, cod etc)
Peeled prawns
Scallops (optional)
2 medium onions
200 g mushroom (optional)
Chopped parsley
Bunch of dill
(I sometimes use coriander, depends what I have around)
1 lemon
About 500 g of potatoes (waxy variety)
Melting cheese – 100 g
2 large tomatoes
Boil potatoes in their skins until waxy.
Once boiled skin & slice the potatoes about 10 mm thick – put aside to cool.
Sauté finely chopped onions slowly in a little butter/oil until soft then add chopped mushrooms and cook until a golden colour and put on one side.
Poach the fish all together in a pan with herbs, dill & lemon juice, salt & pepper.
Drain & flake all the fish, checking to make sure there are no bones, reserving the stock for later.
Make a white sauce with butter & cornflour (or flour) using a mixture of milk & the fish stock from the poached fish for a pouring consistency – enough for about a 50 cl of sauce.
Mix the onions/mushrooms and fish all together with the white sauce & spread over the bottom of an ovenproof dish.
Then lay the sliced potatoes decoratively over the mixture to cover it.
Sprinkle with a mixture of chopped parsley & the melting cheese & decorate with sliced tomatoes.
Bake in a hot oven (175°) for three-quarters of an hour or until heated through until the cheese is golden & melted on top.
Serve with a green salad or green beans.
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