Fish Pie
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
750 g firm white fish fillets 1 large leek, chopped 2 strips lemon rind
1/4 teaspoon ground nutmeg 8 peppercorns 2 bay leaves
6 parsley stalks 2-1/2 cups milk 30 g butter
1 clove garlic, crushed 1 chopped leek, extra 1/2 cup chopped spring onions
2 tablespoons plain flour extra milk or cream 1 kg potatoes, cooked and mashed
ground pepper 1 teaspoon ground sweet paprika, optional



1 Preheat oven to 200 C. Place fish fillets in a pan, add leek, lemon rind, nutmeg, peppercorns, bay leaves and parsley stalks. Pour in milk, simmer uncovered over a low heat for about 15 minutes, or until fish is cooked-cooking time depends on thickness of fillets. Carefully remove fish fillets, strain liquid and reserve for sauce.
2 Melt butter in a pan, add garlic, leeks and spring onions. Cook over a low heat for 7 minutes, or until leeks soften. Remove half the cooked leek and spring onion mixture and reserve.
3 To make Sauce: Sprinkle flour over remaining mixture in pan, blend until smooth. Measure reserved fish poaching milk and make up to 1-1/2 cups with extra milk or cream. Add to blended flour in pan, stir until mixture comes to the boil and thickens. Cook for 1 minute longer.
4 Cut fish into chunky pieces and fold gently through the sauce. Add reserved leek and spring onion mixture to mashed potatoes. Season both sauce and potato mixture with pepper.
5 Pour fish sauce into a greased shallow casserole dish. Top with mashed potatoes, using a fork to form a pattern. Sprinkle with paprika. Bake at 200 C. for 20 minutes or until potato topping is golden brown.
6 Hint: Leeks are used in many Irish dishes. After the roots and tough dark green tops and outer layer are removed the leeks must be washed to remove earth and grit. It is best to wash them in warm water to remove dirt easily.

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