Before I move on to other stuff, here's a variation on a theme of
fish and mornay sauce. Simple and delicious, especially if you're a
fish pie fan.
This recipe is structured using my usual “plan ahead”
strategy.
Mornay
Fish Pie
Serves
4
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
Whilst your potatoes are baking wrap 400g/14oz of fresh
fish in foil and bake for the last 15 minutes of your
potato baking time – use a timer!
Set the fish and potatoes aside to cool until ready to assemble
Your fish can be a mixture of whatever you choose – for example,
smoked haddock or cod with salmon and prawns – it's whatever floats
your boat – pardon the pun. If you're using cooked peeled prawns
as part of your 400g/14oz of fish don't add them until you're
assembling your pie. You can buy bags of mixed pieces of fish
designed for a pie if you don't want to make up your own.
Now for your therapy – the mornay sauce. Make up the sauce as
given in the recipe in “Moreish Mornay”.
As I've mentioned already you can make the sauce ahead, cool box
and fridge. You can freeze it too if that's more convenient.
Assembly
When you're ready to assemble, preheat your oven
180fan/200c/Gas 6.
As you know I use foil trays – in this case 24x24cms/9½x9½
inches – 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.
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.
At the risk of sounding like a broken record, you can make each
element when convenient for you. All you have to remember is to take
the sauce out of the freezer!
Probably a tad early for Autumn/Fall comfort food but who cares.
I made the pie for a class recently despite the heat. I'd cooked the
potatoes and fish in the cool morning kitchen so it actually worked
like a dream and my students had a ready made supper to take away!
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