Saturday, 28 June 2014

Savoury Fish Pie by Felicia Heng

Savoury Fish Pie

•    About 500g to 600g firm white fish (I used
     fresh halibut fillets)
•    ¾ yellow onion, chopped
•    1½ large carrots, minced fine
•    1 box white button or brown mushrooms,
•    About 14g baby spinach, wilted (put in a metal
colander over a pot of boiling water for a few
mins, squeeze gently to remove excess liquid.)
•    1 cup low fat cheddar cheese (I used block and
shredded it coarsely)
•    1½ to 2 tsp dried dill
•    1 bay leaf
•    1¾ cup low fat milk
•    1 heaped tbs cornflour
•    Salt and pepper to taste
•    4 russet potatoes, cubed, boiled and mashed with 1 tbs butter, pepper, tiny bit salt and some milk (about ¼ cup)

1.    Put about 1¼ cup of the milk to boil with the bay leaf in it.  When boiling, turn fire low and gently poach the fish and then the mushrooms.  Break the fish into bite sized pieces and debone and arrange the 2 in a deep pyrex dish or baking tin.
2.    Remove the bay leaf from the milk used for poaching, pour out the milk, top it up to the amount required by the recipe and stir in the cornflour and put it aside.
3.    Put a little oil in a pan, fry the onions and carrots till over a medium flame.  Add the dill, pepper and fry till wilted, about 5 to 8 mins.
4.    Pour in the milk and add the cheese.  Mix well to cheese melted and sauce thickens, add salt to taste.
5.    Take sauce off the heat and pour over the fish and mushrooms.  (At this point, you can refrigerate or freeze for another day.  If doing so, prepare the spinach and mashed potatoes only on day you are cooking.)
6.    Spread the wilted spinach on top of the sauce in a thin layer, then cover with the mashed potatoes. 
7.    Bake at about 190 deg C for 20 to 30 minutes till top golden brown.  May need to bake slightly longer if pie mixture below is cold from the fridge.

No comments:

Post a Comment