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Tuesday, 10 March 2009

Fish Pie Fife Scotland

Fish Pie, Fife, Scotland.

12 oz fresh white fish filleted (cod, haddock, whiting or sole) (350 g)
1 tbsp finely chopped shallots
Half pt milk (250 ml)
2 eggs, hard boiled
3 large tomatoes, skinned

For the sauce.
Strained cooking liquor from the fish
1 oz flour (25 g)
1 oz butter (25 g)

For the topping.
1 and half Ib cooked mashed potatoes (750 g)
2 oz grated cheese (50 g)
1 oz butter (25 g)
2 tbsp breadcrumbs

Put fish in a pan with milk, shallots and seasoning. Cover and simmer very gently for about 5 minutes. Cool. Make up the sauce now by melting the butter in a pan and adding the flour. Stir for a few minutes over a gentle heat without colouring.
Then add the strained cooking liquor gradually and a little white wine, if available.
Check seasoning and add fish and shallots. At this point slice the eggs and tomatoes.
Put a layer of fish mixture, then hard-boiled eggs and tomatoes into a 2-2 and half pt pie dish (1 L-1 and a half L) till it is full. Beat the cheese and butter into the potatoes, check seasoning and spread on top. Sprinkle with breadcrumbs and brown under the grill.

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