Ok, so I am cheating just a tad here. I started my project on Sunday, actually a few days before. It was not panic buying but forward planning.
Hence, the dinner of choice was obvious. Fish Pie. I have made my version of Fish Pie for years, but was there an alternative out there? and the answer is Yes of course, and so here it is the lates version. With Apologies to Richard Corrigan at Bentleys.
For the Sauce
- 100 Grams butter
- 150 mls white wine
- 1 1/2 pints regular milk ( or 1 pint milk and 1 1/2 pint cream if you are being very wicked)
- 100 grams flour or 1 Tablespoon corn starch
- 1 tablespoon English Mustard
- a good shake of Tabasco or other hot sauce, to taste
- Squeeze lemon juice
- salt and pepper to taste
- For the Pie
- 1 Kilo potatoes + a small amount butter or olive oil.
- 2 eggs hard boiled, roughly chopped
- 500 grams mixed fish, if you have shrimp so much the better
- 200 grams smoked haddock
- grated parmesan ( or Emmental for the topping)
- 100 grams butter
- 2 crushed cloves garlic
- 1 chopped onion
- piece of chopped ginger
To cook the fish, sweat the onions, garlic and ginger together, add half a pint of milk and then add the fish and simmer gently until cooked.
Boil the potatoes until cooked and then mash roughly with a little butter or olive oil.
I make the sauce by putting the butter, milk, white wine and flour/ corn starch into a Microwave jug and heat at one minute intervals and stir in-between each heating. The mixture will amalgamate and if by any chance it goes lumpy, never fear, a whisk, preferably an electric one, will soon sort it out. Taste and add seasoning, along with the lemon juice, english mustard and tabasco to taste.
Mix the fish and the sauce together along with the chopped eggs.
Put into a casserole dish, top with the mashed potatoes and finally the cheese. can decorate with some tomatoes as well. Bake for about 20-30 mins at about 180 C.
Serve piping hot, maybe with some salad. And for the left overs, put into portions when cold and freeze. defrost before reheating.