it's
boring!
Fish
pie is great comfort food but it's a faff to prep which is where the
“whilst I'm at it” principle comes into its own.
Here's
my :
Fast
and fancy fish pie
Serves 4 generous portions
2 large baking potatoes – stab carefully with a
paring knife, wrap in foil and bake for 1 hour at
180fan/200c/Gas 6
Set aside to cool then slice thinly – skin on or
off – personal choice
already
cooked and ready in the fridge
Whilst your potatoes are baking wrap 500g of fresh
fish in foil and bake for the last 15 minutes of your
potato baking time – use a timer!
Set the fish aside to cool
already
baked and ready in the fridge
Your fish can be a mixture of whatever you choose – for example,
mix smoked haddock or cod with salmon and prawns – it's whatever
floats your boat.
Next up make a sauce for your fish – see “The sauce that
floats your boat” for Alfredo Sauce.
When you're ready to assemble :
Preheat your oven 180fan/200c/Gas 6.
As you know I use foil trays – in this case 24x24cms –
available from Wilkinsons if you wanted a supply – otherwise a
square casserole.
Open up your foiled fish and tip it into a large mixing bowl.
Break the fish into chunks, gently, then season with black pepper.
There will be jelly from the cooked fish – discard or include –
it's all flavour and will combine with the sauce you've made. If
you've not used any smoked fish then you may want to add a sprinkle
of salt.
Add your Alfredo sauce and mix, again gently. If you've made your
sauce the day before it will have set – if you want to make life
easy then warm the sauce gently to loosen (in a saucepan, not the
microwave) and then add to the fish.
Tip the mixture into your tray or casserole.
Add the sliced cooked potatoes, add a knob or two of butter and
ground black pepper. If you're feeling really decadent then sprinkle
grated Parmesan over the top – from your stash already grated in
the fridge.
Bake for 25 minutes until golden brown.
There's an even faster version …
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