Fish Pie
Jenny Smith
Yield: 4 servings
Dish: main meal
Cuisine: New Zealand
Ingredients
- 1 Celeriac
- 4 potatoes
- 2 carrots
- 1 swede
- 1 leek
- 2 tbsp of butter
- 100g of cream Fraiche
- 1 tbsp of cornflour
- 3/4 cup of chicken stock
Method
- Peel potatoes and celeriac and boil until cooked, blend into a mash
- Slice then fry leak in 1 tbsp of butter, set aside
- Grate carrot and swede into thick pieces and fry in butter for 5 mins, set aside
- To a frypan add the hoki fillets, 1 1/2 cup of milk, sage, thyme, bay leaf and juice from 1 lemon. Bring to the boil then simmer for 5-10 minutes until just cooked
- Drain milk off fish and make to one cup liquid by adding chicken stock
- Add liquid to a sauce pan, mix in the cornflour and add creme fraiche. Stir constantly and heat slowly until the sauce thickens
- Start layering your pie. Mix together swede, carrot and leek on the bottom layer. Flake cooked fish over vegas, pour over 3/4 of the sauce add the mash to the top. Pour over the remaining sauce and add grated cheese on top.
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Keywords: Fish Pie, Pie. Fish