Monterey Fish Pie
HT MC 40mins
Cooked Cod (poached or steamed)
Cooked Fresh Salmon (poached or steamed)
200g/7oz Cooked Peeled Prawns (Shrimp)
100g/4oz Monterey Jack
1 Tbsp Flour
1 Tbsp Freshly
Juice of 1 Lemon
1 Egg, beaten
1. Preheat the oven to 2000C, 400F Gas Mark 6.
Flake the fish into large pieces and place in a pie dish together with the
prawns. Set aside.
Melt the butter in a small saucepan, add the flour and cook, stirring for 2-3
minutes over a medium heat.
4. Gradually add
the milk, a little at a time, stirring constantly until the sauce is smooth and
thickened. Remove from the heat and add half the lemon juice, all the
parsley, pepper and a little salt.
5. Sprinkle in
the cheese and blend well with a wooden spoon. At this
point taste the sauce and add more lemon
juice or cheese if required. Mix well then pour over the flaked fish.
a pie funnel or up-turned egg cup in the centre of the mixture. This prevents
the top of the pie collapsing during cooking.
6. On a floured
surface, roll out the pastry and use some of it to line the top lip of the pie
dish. Brush with beaten egg and then use the remaining rolled out pastry to top
the pie, making sure that the lid is firmly secured to the pastry on the lip of
the dish. Trim away any excess
pastry and flute the edges with your fingers or decorate with the back of a fork.
7. Brush with
beaten egg and bake for 25- 30 minutes or until golden brown. Serve hot.
topping If you do not
want to use pastry you can you creamy mashed potatoes on top sprinkled with
grated cheese and baked as above until golden brown.
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