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Salmon & Smoked Haddock Pie HT MC English 40mins Submitted by Gwen Crisp, Egham, Surrey
Serves
4
Hot Fish
Main Course England British Ingredients400g/14oz Cold
Cooked Smoked Haddock (poached or steamed) 400g/14oz Cold
Cooked Fresh Salmon (poached or steamed) 75g/3ozs Cheddar
Cheese, grated 25g/1oz Parmesan Cheese grated 300ml/10fl.oz.
Milk 1 Tbsp Flour 25g/1oz Butter 1 Tbsp Freshly
Chopped Parsley Juice of 1 Lemon 1 Egg, beaten 200g/7oz Puff
Pastry Instructions
1. Preheat the oven to 2000C, 400F Gas Mark 6.
2. Flake the fish into large pieces and place in a pie dish. Set aside.
3. 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 cheddar and parmesan cheeses 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.
Place
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. Alternate
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.
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
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