Try this Suffolk Fish Pie recipe
- Carbohydrate 33.4266352526089 g
- Cholesterol 952.836474665 mg
- Fat 43.9943341829235 g
- Fiber 2.9323519547472 g
- Protein 68.5293671477713 g
- Saturated Fat 21.1053017397412 g
- Serving Size 1 1 Serving (599g)
- Sodium 627.325748253013 mg
- Sugar 30.4942832978617 g
- Trans Fat 5.31282322998586 g
- Calories 809 calories
Step-by-step
- Set oven to 375/F or Mark 5.
- Cook the fish in the milk m a saucepan, seasoning to taste.
- Reserve the milk and flake the fish.
- Butter a deep 2 to 2 1/2 pint pie dish and put the fish into it.
- Slice the hard-boiled eggs and lay on top of the fish.
- Melt the butter and stir in the flour then add the reserved milk and cook, stirring, until thickened.
- Stir in the parsley and capers and season to taste.
- Pour this sauce over the fish and eggs.
- Cover with mashed potato, roughing It up lightly with a fork out With a little butter and cook for 30 minutes or until the potato is lightiy browned.
- Serve vegetable, Wlth a green such as buttered spinach.
- If desired a Iayer of sliced tomato can be placed on top of the fish, before the potato topping is added.
Milk does the heaviest lifting in this preparation, acting simultaneously as the poaching liquid for the cod fillets and the foundation for the béchamel sauce that binds the seafood together. By gently simmering the fish directly in the dairy just until the flesh flakes apart easily at 145 degrees Fahrenheit, the liquid absorbs soluble proteins and sea-salt notes that enrich the final roux-thickened sauce without needing added stock. Standardizing this dual-purpose technique requires straining the poaching liquid carefully before whisking it into the melted butter and flour mixture to prevent curdling.
Sequencing the Assembly
Building the dish relies on precise thermal staging to prevent the mashed potato topping from sinking into the sauce. Ensure the béchamel thickens fully over medium heat until it coats the back of a spoon before incorporating the chopped parsley and capers. Layer the flaked fish and sliced hard-boiled eggs into a buttered two-and-a-half-pint ceramic dish while the sauce remains warm, then spread the cold, cooked potatoes across the top. Roughening the surface with fork tines creates high points that catch direct heat from the 375-degree oven, yielding a deeply golden crust after thirty minutes.
- If the poaching milk curdles slightly during simmering, whisk vigorously off the heat or pass it through a fine-mesh sieve before adding it to the roux.
- Substitute haddock for cod at a one-to-one ratio if availability dictates, adjusting cooking times slightly based on fillet thickness.
- Use a shallow metal baking dish as an alternative to a ceramic pie dish if faster bottom-heat transfer is required in an older oven.
