Easter Fish Pie Recipe
Fish would have been traditionally eaten on Good Friday because Good Friday was a fast day (i.e. when the Church decreed no meat could be eaten - fish was an exception to this rule).
- 1 1/2 lbs mixed white fish (cod, plaice, haddock)
- medium salmon fillet
- 6 scallops
- 1 pint organic milk
- 1 sliced organic onion
- 1 bay leaf
- 4 black peppercorns
- 1/4 pint white wine
- 6 tablespoons unsalted butter
- 1 heaped tablespoon plain flour
- 2 medium eggs, hardboiled
- 2 tablespoons freshly chopped parsley
- 8 medium potatoes (enough to serve as a topping)
- 4 tablespoons milk
- Poach the white fish gently in the milk with the onion, bay leaf and peppercorns.
- Cook for about 10 minutes until the fish flakes easily.
- Strain the fish reserving the liquid.
- Cook the salmon for 10 minutes in the wine adding the scallops after 9 minutes of cooking.
- Strain the salmon and scallops, again reserving the liquid.
- Flake and remove the skin and bones.
- Melt the butter in a pan and work in the flour.
- Gradually add the reserved fish liquid and bring to the boil, stirring all the time.
- This should make a smooth sauce.
- Cook for about 2 minutes.
- Stir in all the fish and simmer for 2 minutes.
- Remove from the heat and stir in the chopped hard-boiled eggs and parsley.
- Season to taste and turn into a greased ovenproof dish.
- Boil and mash the potatoes with butter and milk making them very smooth.
- When cooled, spread or pipe the potatoes over the fish mixture and cook for about half an hour at 190 degrees centigrade (see temperature conversions).
Prep Time: 25 minutes
Cook Time: 80 minutes
Yield: 4 portions