otherwise known as fish pie! My experience of it in restaurants was a watery and waxy tasting sauce with flakes of fish topped with a ton of mashed potato. Needless to say it was never a favourite. Over the years I have developed my own version and I always make it with fish defrosted from the freezer, as it is the most economical way to buy fish. Sometimes I have scallops or mussels and you can also use a bag of seafood cocktail, (just skip the poaching if using anything already cooked), but let the fish drain well on kitchen paper or you will get a watery sauce!
You can have this on the table in 30 minutes or less so start by forking some potatoes of about the same size and microwave until tender. I tend to put them on a plate for 4 minutes full power and then turn and repeat. Whilst that is happening get the fish cut into chunks.
Put the fish in a large saucepan with the milk and bring to a simmer. Turn the heat off and add the prawns, gently pushing the fish into the hot milk. This should be enough heat to cook everything.
In the meantime slice the potatoes about half a centimetre.
Use a slotted spoon to carefully scoop out the fish and place in an oven dish.
In a saucepan melt some butter, tip in the flour and stir for one minute before gradually adding the hot milk to make the sauce. Season and add in some fresh chopped dill. Basil or tarragon also works well. Pour the sauce over the fish.
Add the scalloped potatoes.
Sprinkle with cheese and put under the grill until golden.
This is a great dish to make ahead and freeze. Heat in the oven for 30 minutes at 180 covered with foil and then top with cheese and grill.
Serve with some steamed broccoli and dinner is done!
What do you put in your fish pie or seafood gratin?
Easy dish of poached salmon, cod and prawns topped with scalloped potatoes and cheese which is ready in under 30 minutes.
- 1 kg mixed fish such as salmon, cod, prawns
- 700g potatoes
- 100g grated cheddar
- 2 tbsp fresh chopped dill
- 25 g butter
- 25g flour
- 300 ml milk
- Cook the potatoes in the microwave for about 8 minutes and then slice.
- Place the fish in a deep pan and add the milk, bring to a simmer, remove from heat and add any shellfish.
- Transfer the seafood to a large oven dish.
- Melt the butter in a saucepan and tip in the milk whilst stirring for 1 minute.
- Gradually add in the milk and bring to the boil.
- Season to taste, add the dill and pour over the seafood.
- Top with the scalloped potatoes and cheese and place under a pre-heated grill until golden,
Chez Le Rêve Français http://chezlerevefrancais.com/