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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 £6.00 per portionPER k/g: £24.00 TEXTURE: Flaky
From £3.49 per portionPER k/g: £13.95 TEXTURE: Flaky
From £4.01 per portionPER k/g: £24.00 TEXTURE: Flaky
From £6.38 per portionPER k/g: £25.50 TEXTURE: Flaky
From £5.25 per portionPER k/g: £21.00 TEXTURE: Flaky
From £5.02 per portionPER fish: £30.11 TEXTURE: Flaky