This is a recipe that will warm you up nicely after a day out in the cold. A creamy Fisherman's Pie with a twist. The smoked trout we use adds an extra touch of class to a proven favourite.
Ingredients (Feeds 4):
- 1 lb Cod (or other white fish)
- 1 lb Smoked Trout
- 4 oz Prawns (optional)
- 2 Hard Boiled Eggs, cut in half lengthways
- 4 oz Butter
- 2 oz Plain Flour
- 1 Pint Milk
For the Topping:
- 2 lbs Boiled Potatoes
- 1 oz Butter
- Milk to taste
- 2 oz Cheddar Cheese
If you haven't any smoked trout, try swapping the fish around and using unsmoked trout with smoked white fish such as haddock.
Pre-heat the oven to 200 C (400 F)
Start off by arranging the fish in a baking dish, cover with the milk and bake in the oven for 15-20 minutes (or use a microwavable dish and microwave on high power for 5 minutes or until the milk starts to boil - be careful that the milk doesn't boil over).
Pour the milk into a jug, return the fish to the dish and flake into fairly large pieces.
Now make the sauce by melting the butter in a pan, stirring in the flour and cooking off for a couple of minutes. Gradually add the fish liquid, stirring until you have a nice creamy white sauce.
Mix the fish and prawns into the white sauce and pour into a buttered baking dish. Add the pieces of hard boiled egg, yolk side down and evenly spaced.
Next mash the boiled potatoes with the remaining butter and a little milk until smooth and creamy. Spread them evenly over the fish, being careful to make sure the potatoes don't sink into the pie. Finally, sprinkle the grated cheese on top and bake in the top of the oven for about 30 minutes.
Serve and enjoy.