Fish Pie

Ingredients:

Fish - I prefer to use 3 different kinds, any fish can be used but I have used; Salmon, Monkfish & Cod
2 Celery Sticks
1 Carrot
1 Fennel
Half an oinion (Optional)
Handful Parsley
2 Cloves Garlic
2 Bay Leaves
Half Nutmeg
Milk
8-10 Peppercorns
1 Tbsp Flour
1 knob of butter
1 Courgette / Zucchini
Potatoes
Salt & Pepper to Taste

Method: 

Put the whole fish fillets, pieces of celery, carrot, bay leaves, nutmeg, peppercorns, a couple of sprig of parsley into a pan & add around 1 pint or 500ml of milk into the pan.  If you are using onions add to the pan at this stage.  Bring to the boil, add the lid & simmer for about 5 minutes. 

While the fish is cooking peel the potatoes, & julienne the courgette / zucchini.

Remove the fish from the pan, cut into large chunks & add to an oven proof dish.  Also remove the large pieces of vegetables from the milk with a slotted spoon.

Drain the rest of the liquid to remove the smaller items from the milk.

Boil the potatoes until soft enough to mash, add butter, milk & some ground nutmeg & mash.

Sautee the courgette / zucchini in butter until soft & add to the cooked fish.

Time to make the roux, melt the knob of butter into the pan & add the flour.  There is no need to way the pan between stages as the sauce is soaking up the flavors.  Mix into a paste.

Gradually add the sieved cooking juices from the fish, until you have a white sauce.  Taste, then add salt & pepper.  Add a handful of chopped parsley.

Poor the sauce over the fish & vegetable in the oven proof dish, mix together gently.

 Add the mashed potatoes to the top of the fish, use a fork to create a stripe effect to the top & bake in the oven at 400 degrees for 20 minutes.

I like to serve with roasted carrots & peas but these can be substituted with vegetable of your choice. You can make the fish base in bulk & freeze but add the mashed potato on the day of cooking.

Enjoy.