Ballycotton Fish Pie

Preparation info

  • Difficulty

    Medium

  • Serves

    6–8

Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

Many different types of fish may be used for a fish pie, so feel free to adapt this recipe a little to suit your needs. Periwinkles would be a good and cheap addition and a little smoked haddock is tasty also.

Ingredients

  • lbs (1.125 kg) fillets of cod, haddock, ling, hake or pollock or a mixture
  • 18 cooked mussels (optional)
  • 1 pint (600 ml/ cups) milk and a very little cream (optional)
  • 4 ozs (110 g/1 cup) onions
  • 3 or 4 slices of carrot
  • 1 small bay leaf
  • a sprig of thyme
  • 3 peppercorns
  • roux made with 1 oz (30 g) butter and 1 oz (30 g) flour
  • 4 hard-boiled eggs
  • 2 tablesp. (¼ cup) chopped parsley
  • 6 ozs (170 g/ cups) sliced mushrooms
  • 2 lbs (900 g) Duchesse Potato or soft mashed potato

Accompaniment

  • Maître d’Hôtel Butter or Garlic Butter (optional)

Method

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 a little butter in a hot pan, season with salt and freshly ground pepper and set aside.

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 a little cream (optional) and the chopped parsley, roughly chopped hard-boiled eggs, mushrooms, pieces of fish and the mussels. Stir gently, taste and correct the seasoning. Spoon into 1 large or 6–8 small dishes and pipe Duchesse Potato on top. The pie may be prepared ahead to this point.

Put into a moderate oven 180°C/350°F/regulo 4 to reheat and slightly brown the potato on top, 10–15 minutes approx. if the filling and potato are warm, or 30 minutes approx. if reheating the dish from the cold.

Serve with Garlic Butter or Maître d’Hôtel Butter.

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