Tuesday, 19 May 2015

Haddock and Fennel Pie.

For this pie its best to use both unsmoked and smoked haddock (but not the yellow dyed type).
Place the fish fillets into a saucepan with a tight fitting lid.
Boil half a pint of milk, pour over the fish replace the lid and leave to poach for 15 mins. Remove the fish and leave to cool in a covered bowl.
Slice a bulb of fennel and lightly cook on both sides in butter.
Boil enough potatoes for the mash that will top the pie.
In a clean saucepan melt a knob of butter. remove from the heat and mix in a couple of teaspoons of plain flour.
Add a little of the poaching milk and return to the heat. Bring to a simmer, stiring constantly, while adding more milk a little at a time.
When thickened to a sauce add lots of chopped parsley and remove from the heat.
Flake the fish into an oven prove dish and add the fennel.
Pour over the sauce and cover with mashed potato.
Cook in the oven until the potato colours slightly and serve.

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