recipe for Fish Pie comes from Seafish - www.seafish.org
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Fish Pie
(1lb 8oz) haddock fillets, skinned
2 tomatoes, sliced
115g (4 oz) button mushrooms, sliced
juice of half a lemon
1 x 15ml spoon (1 tablespoon) fresh chopped parsley
salt and black pepper
pinch of ground mace
200g (7 oz) ready prepared flaky or puff pastry
1 beaten egg, to glaze
30g (1 oz) butter
30g (1 oz) flour
300ml (10 fl oz) milk
1 x 29g packet white sauce mix and 300ml (10 fl oz)
to make Fish Pie
oven to 200°C / 400°F / Gas Mark 6.
the fish, tomatoes and mushrooms into an ovenproof
dish. Sprinkle with lemon juice and parsley.
the butter in a saucepan and stir in the flour. Add
the milk gradually, stirring over a gentle heat until
the sauce thickens. Season with the salt, pepper and
mace. Alternatively, make up the packet sauce according
to the instructions and season.
the sauce over the fish.
out the pastry to a little larger than the pie dish.
Cut off a thin strip and press round the rim of the
dish using a little water to seal. Brush the top of
the strip with water.
the remaining pastry and cover the dish. Press edges
together to seal and cut away any surplus with a sharp
Brush with beaten egg and bake for 20 - 30 minutes,
or until the pastry is golden brown.
with broccoli and new potatoes.
with the permission of Seafish - www.seafish.org