I hope you have all had a lovely weekend, especially all those mammies and paddy’s out there! Ill be honest with you all and admit that I did not celebrate St Patricks day one bit! I spent the morning practising my cupcake decoration and the afternoon batch cooking for the week! The disasterous rugby did nothing to enhance my party mood! Oh well!
On the plus side, I have some yummy recipes on the way for you guys this week! I went to the local fishmonger on Saturday to see what they might have in stock. In general, fishmongers in London are either very pricy or not great. Sometimes the supermarkets are ok, especially for salmon or other commonly eaten fish but anything that takes effort to acquire is usually a bit steep. I was hoping for some good tuna steaks recently and per steak in M&S was about £6.
The fishmongers in East Finchley was not too bad though, I got about 150g Salmon and 300g Pollack for about £5. I was going to make a chowder but for some reason, fish pie ended up on the menu. And so here it is for all of you!
Creamy Fish Pie
Serves 4, 8pp per serving
- Approx 450g fish (I like a mix of salmon and white fish but a little smoked haddock can be nice too!)
- 2 Carrots, finely chopped
- 1 clove of garlic peeled
- 1 onion finely chopped
- 5-6 Florets Brocolli, cut into smaller pieces
- 500g Potato
- 600ml milk
- 2 tbsp low fat spread
- 2 tbsp plain flour
- half teaspoon strong english or wholegrain mustard
- Place the fish in asaute pan and cover with the milk. Add the whole clove of garlic.
- Poach for 5-8 mins until the fish is cook through. Remove the fish to an oven dish and flake off into small chunks, removing all skin and bone. Reserve the milk for later. Discard the garlic.
- Boil the potato in salted water until soft.
- Meanwhile fry the onion until soft and translucent, not crispy! Stir in the carrot pieces and broccoli and cook until softened.
- In another pan, melt the butter and when melted, stir in the flour. Cook this for about 2 minutes and then gradually start to whick in the milk from the fish.
- Once it is all added, turn up the heat and begin to reduce the liquid until you have a creamy looking sauce. Whisk in the mustard and season well.
- Transfer vegetables to the oven dish and mix well with the fish. Its nice to chop in some parsley here. Cover completely with the creamy sauce.
- Once the potato is cooked, mash well with a little milk and seasoning. Top the pie with the potato either by spooning it on or piping.
- Serve with a side of cabbage or any green veg.
This one disappeared before I could even get a picture! Happy Wednesday!!