Eyemouth Fish Pie

Name: Eyemouth Fish Pie
Cuisine: Northern Europe
Ingredients: 2 tablespoons breadcrumbs; 3 large tomatoes, skinned and sliced thinly; 2 eggs, hardboiled and sliced; Salt and pepper; Salt and pepper; 50 g (2 oz) mature cheddar, grated; 750 g (1 lb 10 oz) potatoes, skinned, boiled and mashed; 25 g (1 oz) butter; 25 g (1 oz) flour; 350 g (12 oz) fresh white fish, filleted (cod, haddock whiting, ling, sole); 350 g (12 oz) fresh white fish, filleted (cod, haddock whiting, ling, sole); 350 g (12 oz) fresh white fish, filleted (cod, haddock whiting, ling, sole); 350 g (12 oz) fresh white fish, filleted (cod, haddock whiting, ling, sole); 1 tablespoon finely chopped shallots; 250 ml (8 fl oz) milk; 350 g (12 oz) fresh white fish, filleted (cod, haddock whiting, ling, sole); 350 g (12 oz) fresh white fish, filleted (cod, haddock whiting, ling, sole)

Preparation info

Yield:
4

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Cook’s Tip: For a simpler version, the potatoes in the topping can be omitted and the top finished with the grated cheddar and breadcrumbs.

Ingredients

350 g (12 oz) fresh white fish, filleted (cod, haddock whiting, ling, sole)

Europe
United Kingdom
Pie
Fish course
Pescatarian

Method

Cooking Fish

Put the fish into a pan with the milk, shallots and seasoning. Cover and simmer very gently for about five minutes till the fish is cooked. Strain (keeping the liquid). Cool.

Making Sauce

Melt the butter in a pan and add the flour. Stir for a few minutes over a gentle heat without colouring. Then add the strained cooking liquo