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Time: 50 mins

Adventures with Fish Pie
Ahh, at last. Some time off work, at home, and that means... cooking!

Mr Middleton and I had decided that it was time to work through the contents of our freezer before summer comes, so had set ourselves the challenge of making dinner without buying any new ingredients. As it turned out, the answer was very simple. We had at our disposal (amongst other things):

Absolute no brainer, huh? Fish pie!

We had a look at various recipes on t'internet, and were most inspired by Hugh Fearnley Whitingstall's recipe for Creamy Fish Pie, but ultimately decided to wing it.

Posted by maisie middleton from London, United Kingdom • Published 11th March 2009

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cristinakilljoyway favorited Fish Pie 15 Jan 14:10

Step 1
We poached the salmon in 1.25 pints of milk, with a bay leaf, a chopped medium white onion and some chopped flat leaf parsley. Towards the end, we also chucked in the shelled prawns, as they were still a bit chilly. Once poached, we drained the milk into a jug, keeping the fish and veg to one side (but filching out the bay leaf).
Step 2
We made a roux by stirring 75g of plain flour into 75g melted butter, then made a white sauce by stirring in the fishy milk bit by bit. Then we left it to simmer for 5 mins, whisking all the while to make sure there were no lumps and that it didn't stick. At this point we also seasoned the sauce.
Step 3
We chopped the broccoli up very small, and laid it in the bottom of our pie dish. We also scattered the remaining parsley in there too.
Step 4
We flaked the salmon and added the onion, salmon, prawn and parsley mix to the white sauce, stirred it in and then poured into the pie dish.
Step 5
We spread the celeriac/potato mash on top of the pie, had great fun making pretty patterns with a fork, and topped off with a little black pepper.
Step 6
We popped it into the oven at 200C for 10 mins, then took it out and sprinkled the Emmental on top. Back to the oven again, this time for 20 mins.
Step 7
Et voila! Salmon, prawn and broccoli pie, with a celeriac mash top. YUM.

Far too much for us to eat, of course. I think it probably serves four generously, or six with heaps of extra veg.

As Mr Ramsay would say: DONE.