Fish Pie

Ingredients (4 portions)

  • Garden Cress 2 punnets
  • Mash potatoes 600g
  • Cod skinned and cubed 225g
  • Salmon skinned and cubed 225g
  • Smoked haddock skinned and cubed 225g
  • Cooked frozen peas 200g
  • Milk 400ml
  • Butter 70g
  • Flour 3 tbsp.
  • Seasoning (salt and pepper)
  • Lemon wedges 8 pieces
  • Melba toast 12 pieces

Method

  • Place the cubes of fish in a medium pan and cover with the milk.
  • Place over a gentle heat and slowly bring to boil, simmer for at least 2 minutes.
  • Carefully strain the milk from the fish and reserve the milk, put the fish into a bowl and add one chopped punnet of Garden Cress and the cooked frozen peas.
  • Make a roux with the butter and flour in a medium pan, add the warm milk, whisk gently until the sauce thickened and season well.
  • Pour the sauce in the bowl on top of the fish mix and fold gently.
  • Pour the mix into small ramekins, oven dish or kilner jar and pipe the mash on top.
  • Baked in the oven at 180C fro at least 20 minutes.
  • Serve with lemon wedges, Melba toast and the other punnet of fresh Garden Cress.

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