Thursday, June 26, 2008
Any type of boneless fish fillets may be used for this pie, which should be prepared close to serving time. Serve with steamed green vegetables. Recipe serves 4.
1 pound (500 g) boneless fish fillets
6 ounce (200 g) can peeled shrimp (prawns), drained
1 1/2 ounces (45 g) butter
2 spring onions (scallions), chopped
1/4 cup all-purpose (plain) flour
2 teaspoons seeded mustard
1 cup milk
1 teaspoon chopped fresh dill
1/3 cup cream
1 tablespoon grated Parmesan cheese
1 pound (500 g) potatoes, peeled, chopped
1/4 cup milk
1 ounce (30 g) butter
2 tablespoons grated Parmesan cheese
1. Poach, steam or microwave fish until tender, cut into large pieces. Place fish and shrimp over base of a 9 inch (23 cm) pie dish.
2. Melt butter in medium saucepan, add spring onions, stir over medium heat 1 minute (or microwave on High for about 2 minutes) or until onions are soft. Stir in flour over medium heat 1 minute (or microwave on High for 1 minute). Gradually stir in combined mustard and milk, stir over high heat for about 3 minutes (or microwave on High for about 3 minutes) or until mixture boils and thickens. Stir in dill and cream.
3. Pour sauce over fish and top evenly with potato topping, sprinkle with cheese. Bake in moderate oven about 20 minutes or until pie is heated through and lightly browned.
Potato Topping: Boil, steam or microwave potatoes until tender, drain. Mash potatoes, add milk, butter and cheese, mix well.