Fishy recipe

I love it when The A cooks and last night he decided to try out my fish pie recipe. I took it from an article in the Independent when we lived in the UK and tweaked it a little.

Caros' Fish Pie

Two fillets of Haddock (or cod, but they are endangered, or at least they nearly are….. so best use Haddock, plus Haddock has a stronger taste which suits this pie)
1 ¼ pints of milk
1 medium onion, roughly chopped
1 carrot, chopped
1 bay leaf
Parsley
A few pepper corns
Ready made puff pastry
1 beaten egg (to paint on the pastry)
75g butter
Flour

1. In a medium saucepan (I used a big wok because that’s all I had) pour the milk, onion, carrot, bay leaf, and pepper corns. Add the fish fillets and cook on low until the milk starts to simmer, take off the heat and cover. Let the fish cook in the hot milk for 10 – 15 mins.

2. Sieve out the milk into a handy bowl. Clean and dry the medium saucepan (or wok), use said saucepan for the roux = melt the butter and add the flour (enough to make a paste) then slowly in thirds add the fishy milk to create a creamy sauce (season as needed) Meanwhile flake the fish off the skins into chunks.

3. Add the chunky flaky fish bits along with the carrots and onions into the creamy béchamel sauce. Roughly chop the parsley and also add to the sauce. Cook for around 3 mins or until hot.

4. Preheat the oven to about 220°

5. Bring out your baking dish and spoon the fish carrot saucy stuff into it. Take the puff pastry and place on top of the fish, making sure the edges are sealed. I had leftover pastry so I decorated it with a fish, but you can do what you like with it. Don’t forget to prick the top with something sharp so it doesn’t overflow.

6. Paint the top of the pastry with beaten egg and bung in oven until top is nice and golden.