Sonntag, 7. April 2024
Fish pie with a mushy-pea topping (Sainsbury)
sweis, 22:29h
- 700g baby potatoes, halved
- 25g unsalted butter
- 1 x 300g tin marrowfat peas, drained
- 5 fresh mint leaves, finely chopped
FOR THE FILLING
- 50g unsalted butter
- 1 onion, finely sliced
- 50g plain flour
- 375ml semi-skimmed milk
- 150g crème fraîche
- 6 cornichons, chopped, plus 3 tbsp vinegar from the jar
- 3 tsp capers, roughly chopped
- a handful of fresh tarragon, chopped
- 2 x 300g packs chilled fish pie mix (eg. shrimp, salmon, cod)
- 1/2 tbsp olive oil
(1) Boil the potatoes in salted water for 15 minutes or until tender. Drain the potatoes and let them steam dry in a colander for 10 minutes. Melt 25g butter in the pan then add the potatoes back, along with plenty of seasoning. Gently squash the potatoes with a masher, making sure they don’t completely lose their shape. Toss through the marrowfat peas and the mint. Set aside.
(2) To make the filling, melt 50g butter in a large saucepan over a low heat and gently fry the onion for 6-8 minutes or until soft but not coloured. Add the flour and cook out for 1-2 minutes, stirring often. Slowly add the milk, whisking continuously to avoid any lumps forming. Whisk in the crème fraîche, followed by the vinegar from the cornichons. Remove from the heat and stir in the cornichons, capers and tarragon. Season well.
(3) Preheat the oven to 200°C, fan 180°C, gas 6. Stir the fish pie mix into the sauce and pour into an oven dish that measures roughly 17cm x 23cm. Spoon the potato mixture over the top to completely cover. Drizzle with the oil then transfer to the middle shelf, placing a tray underneath to catch any drips. Bake for 25-30 minutes, until the pie is bubbling, crisp and golden.
- 25g unsalted butter
- 1 x 300g tin marrowfat peas, drained
- 5 fresh mint leaves, finely chopped
FOR THE FILLING
- 50g unsalted butter
- 1 onion, finely sliced
- 50g plain flour
- 375ml semi-skimmed milk
- 150g crème fraîche
- 6 cornichons, chopped, plus 3 tbsp vinegar from the jar
- 3 tsp capers, roughly chopped
- a handful of fresh tarragon, chopped
- 2 x 300g packs chilled fish pie mix (eg. shrimp, salmon, cod)
- 1/2 tbsp olive oil
(1) Boil the potatoes in salted water for 15 minutes or until tender. Drain the potatoes and let them steam dry in a colander for 10 minutes. Melt 25g butter in the pan then add the potatoes back, along with plenty of seasoning. Gently squash the potatoes with a masher, making sure they don’t completely lose their shape. Toss through the marrowfat peas and the mint. Set aside.
(2) To make the filling, melt 50g butter in a large saucepan over a low heat and gently fry the onion for 6-8 minutes or until soft but not coloured. Add the flour and cook out for 1-2 minutes, stirring often. Slowly add the milk, whisking continuously to avoid any lumps forming. Whisk in the crème fraîche, followed by the vinegar from the cornichons. Remove from the heat and stir in the cornichons, capers and tarragon. Season well.
(3) Preheat the oven to 200°C, fan 180°C, gas 6. Stir the fish pie mix into the sauce and pour into an oven dish that measures roughly 17cm x 23cm. Spoon the potato mixture over the top to completely cover. Drizzle with the oil then transfer to the middle shelf, placing a tray underneath to catch any drips. Bake for 25-30 minutes, until the pie is bubbling, crisp and golden.
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