When you're ready to assemble, preheat your oven 180fan/200c/Gas 6.
You can use foil trays – 24x24cms to serve 4 or smaller if you want individual servings, 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. If you're using cooked, peeled prawns, now is the time to add them. 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 Mornay sauce and fold to mix, gently.
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.
Bake for 25 minutes until golden brown.
Serve with vibrant fresh veggies, preferably steamed or, dare I say, with a coleslaw or, if feeling really Northern, mushy peas!
Back to the three negative comments about fish.
Some may say it's extravagant to use cod loin in a fish pie – they'd be right. However if you're trying to convince your family to eat fish it would be a good idea to use a fish that doesn't have any bones. Using smoked fish with non-smoked gives a far less “fishy” taste. The disguise is the delicious strong cheese sauce. Tick, tick and tick!
Oh and by the way the Dijon mustard is optional but it does give an excellent zing.
Fish Mornay Fotos coming up …
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