Author: CunAFEMMYZc
A warm, comforting and creamy dish which is just perfect for cold weather days.
For the filling
- 300 g (10 oz) fish, skinned and cut into chunks
- 250 ml (8 fl oz) milk
- 100 g (3½ oz) mushrooms, sliced thickly
For the sauce
- 1 small onion, chopped
- 3 tbsp plain flour
- 1 tbsp chopped parsley
- 25 g (1 oz) butter or margarine
- 1 tsp lemon juice
For the topping
- 450 g (1 lb) potatoes, peeled and cut into chunks
- 25 g (1 oz) butter or margarine
- 4 tbsp milk
- Pinch of nutmeg
- Put the fish and mushrooms in a pan and season well with salt and pepper. Pour on the milk, bring to the boil and simmer gently for 10 minutes.
- Strain the fish and mushrooms; keep the cooking liquid.
- Prepare the topping: Boil the potatoes until they are tender then drain. Add in the butter, milk and nutmeg, season with salt and pepper, then mash until smooth.
- Prepare the sauce: Melt the butter in a pan and sauté the onions for about 5 minutes. Turn off the heat, add in the flour and mix well.
- Gradually add the reserved fish liquid to the pan with stirring.
- Bring the sauce back to the boil. Once it boils, turn off the heat and stir in the parsley and lemon juice.
- Put the fish and mushroom mixture into a casserole dish. Pour on the sauce and top off with the mashed potato. Bake at 200°C for 30 minutes.
Calories: 720 Fat: 24.7 Sugar: 12.7 Fiber: 6.7 Protein: 41.6 Cholesterol: 132.8
Any meaty fish will do for this pie. I like to use a mixture of salmon and haddock, but use whatever you prefer.
Serve with some steamed vegetables for a hearty meal.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/fish-mushroom-pie
3.2.1596