Had such a lovely few days and so glad to be reunited with my Molly after being apart for the last week and a half. I did a spin up to the big smoke yesterday (Dublin) to collect him and bring him down for the Easter holidays with myself and my parents! After boring Molly to tears with wedding talk, it was time for a tasty lunch out. When I got home I got to cooking up a storm and got a little shopping in. Today's dish is perfect for all those celebrating 'Good Friday' and the Easter weekend. A very fishy dish, perfect for the cold snap we're having at the moment in Ireland! A flavoursome fishy dish topped with crisp and creamy mash....perfect!
1 large onion
1 bouquet garni
8 medium potatoes
200ml white wine
400g mixed fish fillets (e.g. salmon, cod and smoked haddock)
1 teaspoon of dijon mustard
1. Place the potatoes in a pot of boiling water and simmer 20 minutes until soft. Then mash with
a little butter, milk and salt to season.
2. Softened the onion in 25g of butter on a pan for about 5 mins. Then add your liquid and
bouquet garni to the pan and bring to a gentle simmer.
3. Meanwhile, prepare your fish by cutting into equal sized cubes. Then add the fish to the
simmering liquid mixture and allow to cook for 5 minutes or until the fish is cooked.
4. In a small saucepan, prepare the roux by melting 35g of butter. Then add the flour and stir the
mixture until it resembles a paste. Gradually add some of the liquid ( a few ladles at a time)
from the fish pan to the roux, stirring until the mixture resembles a creamy sauce. Add one
teaspoon of dijon mustard and mix well.
5. Transfer to an oven proof dish, top with the mashed potato and bake for 30 minutes at 180C
or until mashed potato is golden.
E-D Does It
- Be careful not to overfill your pie dish as it will bubble and cause a bit of a mess in your oven!
- I like to serve peas with my fisherman pie with petits pois peas to add a little colour!