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Ultimate Cornish Fish Pie
Peel and boil the potatoes, drain and allow to dry a little, mash, season and add butter to taste.
Rinse and dry the fish
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.
Publication Date: January 28, 2015.
From £4.15 per portionPER k/g: £16.60 TEXTURE: Flaky
From £5.38 per portionPER k/g: £21.50 TEXTURE: Flaky
From £3.38 per portionPER k/g: £13.52 TEXTURE: Flaky
From £4.63 per portionPER k/g: £18.50 TEXTURE: Flaky
From £4.50 per portionPER k/g: £18.00 TEXTURE: Flaky
From £4.04 per portionPER fish: £24.24 TEXTURE: Flaky