FISH MORNAY PIE

 

COMFORTING MORNAY FISH PIE

 

A lovely comforting dinner of poached fish in a creamy mornay sauce finished off with light fluffy baked buttery mashed potato, every mouthful a moorish pleasure.

INGREDIENTS

 

1 side of natural oak smoked haddock not dyed

1 piece of wild Alaskan salmon

1 side of cod

16 raw prawns

16 queen scallops

1 ltr milk for poaching the fish

water if needed

600ml top gold milk

3 tbsp. butter

3 tbsp flour

300g Gruyere cheese grated

salt

white pepper

1kg King Edward potato's mashed

 

A nice simple recipe, melt the butter gently in a deep saucepan, once melted add the flour and stir in well on a low heat cook for 5 minutes to help cook out the flavour of the flour, start to add the milk 100ml at a time and stir in well each time, once all the milk has been added gently simmer for 15 minutes stirring all the time (ish).  Now add the grated cheese and stir in well and add the salt and pepper to taste.  Adjust the flavour of your mornay sauce with more cheese if you like or seasoning.

 

Heat the poaching milk with a third water and poach all the fish for 2-3 minutes until just cooked, remove to a bowl, don't worry about the skin on the fillets, this will easily peel off once cooked, which is easier than removing while raw.

 

In a medium casserole dish place half the mornay sauce, then flake over all the fish, scallops and prawns, distributing evenly over the dish, add the other half of the mornay sauce and then top with the mashed potato, I like to make a rough peeks or pretty pattern on the top of the mashed potato, and then dust with a hint of Parmesan or cheddar cheese. 

 

Pop in the oven for 40 minutes to bake and for the mashed potato to become a nice baked fluffy cheesy crust top to the fish mornay pie.