ULTIMATE CORNISH FISH PIE
Shopping list1 x 1kg Fish Pie mix (feeds 5 people)
Fish Pie Sauce
Fish Bouillon (Knorr make a liquid or cubed stock that is ideal)
Milk, Butter and flour (bechamel)
1 x packet of white sauce mix
Rinse and dry the fish, check for bones and place into a baking tray (oven to table is ideal).
The ideal sauce for fish pie is a white wine sauce enriched with cream, or a bechamel. For this recipe 500ml of sauce will be sufficient.
Make a white sauce (according to the makers instructions if you are using a packet), flavour with some fish stock. It is important to make the sauce thicker than normal as it will be thinned by the cooked fish juices. Add a little slaked cornflour to thicken if necessary.
Pour the sauce over the fish and gently mix together; season to taste.
Scatter some frozen peas on top of the mixture.
Cover with the mashed potato, top with grated cheese and bake in a hot oven for 45 minutes.