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Cooking Friday Fish Pie with Martha Legg

When I was a child, we always had fish on Fridays. Mum said it was because she had gone to a Catholic school and they always had fish on Fridays.
In the school holidays, we used to go down to the fishmongers that was on one side of the East Street bridge. It has since become a hat shop and various other things.
Mum always used to ask for tail end pieces of cod, I think because they tended not to have any bones in them. To this date, I still don’t like bony fish. We used to have them fried and served with baked beans and a slice of bread and butter. When I told my husband he was horrified that I used to mix the fish and baked beans together!! This is the man who likes fish finger sandwiches!!
So, I devised a fish pie that combined elements of the food that I like. (I couldn’t quite manage to get Yorkshire puddings in!!)
Tail ends of white fish, cheese sauce and mashed potato!! The salmon trimmings are added to give it a bit of flavour.
One of the reasons I like this recipe is that it is quick to do, (I am a lazy cook) and can be made in the time it takes to do the mashed potato. You could leave the fish frozen and then just add the salmon on top, my sister says that works but I have never tried it.
It can be made in advance, made, cooked and then can be frozen.
It is really a very versatile, comfort food, to be served on winter nights, when it’s a bit cold and rainy. If you make it in advance, then you can just pop it in the oven for half an hour or so when you get in the door. It gives you time to have a shower and pour a glass of wine!! (I think I am giving myself away!)

Ingredients:
2 / 3 white fish fillets – cooked
Packet smoked salmon trimmings
Cheese sauce – milk, cornflour, cheese
Mashed Potatoes – enough to cover the pie

Method
Pre heat oven to 190C
Once the white fish is cooked, flake into a dish and add the salmon trimmings.
Mix together
Make a cheese sauce by heating up the milk and then add a cornflour roux, once thickened, to your taste, and then add as much cheese to taste. Pour the sauce over the fish mix.
Make mashed potato as you normally do and then spread over the top of the pie.
Cook until the top browns.

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