Recipe Details

Summary

Name: Good Friday Fish Pie

Category: Easter

A really satisfying Good Friday supper traditionally enjoyed by fishermen and

their families.

1lb (450g) cod or haddock fillets

1pint (600ml) milk

salt and freshly ground black pepper

One and a half oz (40g) butter

One and a half oz (40g) plain flour

3 tsp. chopped fresh parsley

2lb (900g) potatoes

a little cream or milk

1-2oz (25-50g) butter

4oz (100g) grated cheese

Preheat the oven to 375F, Gas Mark 5, 190C.

Put the fish in an ovenproof dish and pour over the milk.

Sprinkle with salt and pepper and bake for 15 minutes before flaking fish .

Strain the milk from the fish and reserve some for the sauce.

Put the flaked fish back into bowl. In a medium saucepan, melt butter, add

flour and mix well. Let the mixture bubble gently for 2 minutes, stirring

continuously.

Remove from heat and add milk stock, parsley and salt and pepper to taste.

Bring back to the boil, stirring continually until sauce thickens.

Pour over the fish.

Boil the potatoes in salted water for about 20 minutes. Drain potatoes and

mash with a little milk or cream, butter and pepper.

Cover the fish with mashed potato and smooth over with a fork.

Sprinkle the cheese over the top and bake for 20-25 minutes until top is

golden.

Serve with fresh garden peas