Winter Warming Fish Pie
Whiting has a similar flavour to cod and is often described as sweet or delicate. The flesh is firm and light but it can turn to mush if cooked too slowly. It's simple to prepare and great to use in fish pies, fishcakes and fish fingers.
Takes , serves 4-6.Download
- 340g whiting - skinned, boned and cubed
- 340g smoked haddock - skinned, boned and cubed
- 900g mashing potatoes
- Grated cheese for topping
- Pre-heat oven to 180C/gas mark 4.
- Put potatoes on to boil.
- Butter a lasagne dish.
- Place the whiting with a small amount of milk in a saucepan and cook for 6 minutes. Drain and place in the lasagne dish.
- Repeat with the smoked haddock.
- When the potatoes are cooked, mash them with a little of the milk and butter (to taste). Season well with salt and pepper.
- Cover the fish with the mash. Spread grated cheese on top (to taste).
- Place in oven until golden brown.
- Serve up with vegetables of your choice and some parsley or cheese sauce (great versions can be found in most fishmongers and supermarkets or can be made at home.
Pimp My Fish Dish
If you want to add an extra edge to the fish pie, you could add in some prawns, scallops or salmon. You could also pop some grated breadcrumbs and lemon zest on top for a crunchy finish.
This recipe is brought to you by Milford Fish Docks in association with The Fish Plaice, Milford Haven.