Many different types of fish may be used for a fish pie, so feel free to adapt this recipe
Put the onions, carrot, bay leaf, thyme and peppercorns into the milk, bring to the boil and simmer for 3–4 minutes. Remove from the heat and leave to infuse for 10–15 minutes. Strain.
Meanwhile, hard-boil the eggs for 10 minutes in boiling water, cool and shell. Sauté the sliced mushrooms in
Put the fish into a wide pan or frying pan and cover with the flavoured milk. Season with salt and freshly ground pepper. Cover and simmer gently until the fish is cooked. Take out the fish, carefully removing any bones or skin. Bring the liquid to the boil and thicken with roux; add
Put into a moderate
Serve with Garlic Butter or Maître d’Hôtel Butter.
© 1990 Darina Allen. All rights reserved.