Arthurstown’s Smoked Fish Pie
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Course Main Course
Cuisine Irish
Servings 4
Ingredients
- 800 g Rooster Potatoes
- 50 g butter
- 1 leek-thinly sliced
- 1 carrot finely diced
- 1 onion thinly sliced
- 1 tbsp corn flour
- 150 ml white wine
- 250 ml milk or cream
- 1 tbsp wholegrain mustard
- 2 tbsp parsley chopped
- 1 lemon juice
- 400 g smoked fish salmon or haddock, diced
- 400 g Cod diced
- 100 g butter
- Salt & Pepper
- Salad leaves to serve
Instructions
- First, Place the potatoes in a large saucepan and barely cover with water, cook for 25 minutes until very tender but not falling apart.
- Meanwhile heat a large saucepan with the butter and add in the leeks, carrot and onion and sauté gently for 2-3 minutes until they are softened completely. Add in the corn flour if using and cook for a further 1 minute. Season well.
- Pour in the white wine and bring to simmer stirring to avoid lumps from the cornflour.
- Next, pour in the milk or cream and wholegrain mustard and allow to come to a gentle boil. Cook for 2 – 3 minutes, then add the fish. Gently stir once or twice and bring to simmer for a further 5 minutes.
- Remove from the heat and stir in the parsley. Check the seasoning with salt and pepper.
- Drain the potatoes and return to the saucepan over a low heat. Using a potato masher roughly mash the potatoes. Add the butter to the potatoes, and season with salt and pepper. Beat with a wooden spoon until fluffy.
- Spoon the mash on top of the fish mixture and place in the oven for 20 -25 minutes or until the fish is cooked through.
- Serve with some green salad leaves.