As soon as the Autumn chill arrives in the air, warmer dishes appear on the weekly menu replacing the array of cold suppers that were consumed during the summer months.
This is my go to fish pie recipe, I have published it on the blog in the past, a post which needed updating, so here it is again.
Ingredients -Serves 4-6
1 large onion, peeled and chopped
600g Fish pie mix (Pieces of salmon, cod, whiting, hake or haddock are lovely)
150ml White wine
Juice of half a lemon
125g butter, diced
Salt & Black pepper
100g Mushrooms, sliced
225ml Double cream
1 tbsp Dijon mustard
A bunch of chopped parsley.
- Pre-heat the oven to 180C.
- Place the onion in the bottom of a large saucepan and lay the fish on top. Pour in the wine, add the lemon juice, scatter with 100g of the butter and season with salt and pepper. Cover with a lid and simmer on a low heat for 15-20 minutes, or until the fish is cooked
- In the meantime, melt the remaining butter in a small frying pan and sauté the mushrooms on a gentle heat until softened, 5 or 6 minute. Season with salt and pepper.
- Carefully transfer the cooked fish using a slotted spoon, from the saucepan to an ovenproof dish, leaving the onions and cooking liquid in the pan. Add the cream to the onions and cooking liquid and continue to simmer with the lid off for 10-15 minutes. When the sauce has reduced and is thick enough to coat the back of a spoon it is ready. Stir in the mustard, herbs and mushrooms and check the seasoning.
- Pour the sauce over the fish and then spoon over the mashed potato, spreading with the back of a spoon or a fork.
- Bake in the oven for about 30 minutes or until bubbling and golden on top. If you have prepared the pie in advance and are cooking from chilled bake for about 40 minutes instead.
This fish pie is delicious on it’s own however the addition of some vegetables on the side completes it.