Easter Fish Pie
Entertaining made easy for a large group of family and friends over the Easter period…
Any combination of white meaty fish fillets and smoked fish fillets can be used, we used hake and smoked haddock. Preferably use fish that does not have a lot of bones in it, like snoek or angel fish. Normally we don’t mind the odd fish bone, but for this recipe you just want to dig in and not worry about picking out fine bones. Good quality frozen fish fillets will work just as well for this recipe.
2 onions, sliced finely
2 cups water (use throughout onion cooking process, to prevent burning)
5 garlic cloves, chopped finely
3 tbsp Melissa’s Fish Rub
5 bay leaves
2 tbsp butter
½ cup flour
2 cups milk
1 cup cream
400g Hake fillets
400g Smoked Haddock fillets
2 cups cheddar, grated (any mild leftover cheese)
1 lemon, juiced
1 handful parsley, chopped finely
1 egg, whisked
On the side, boil the potatoes in salted water.
In a large pot heat the olive oil and fry the onions over medium heat for about 10min.
Add garlic, fish rub, bay leaves and cook over medium heat for another 10min. Add water if need be to prevent burning.
Remove the onions.
To make the béchamel sauce lower the heat and add the butter.
When the butter is melted add flour and stir quickly with a wooden spoon.
Once the mixture is smooth, add the milk and cream a little bit at a time while continuously whisking, with a whisk. Once the sauce starts boiling, continue whisking and let it boil for another minute.
Mix the onions back into the sauce and then gently place the fish on top of the sauce.
Cover with lid and let the mixture simmer over low heat for about 10min, stirring every 2min to prevent the sauce from burning.
Preheat the oven to 180°C.
Mash your boiled potatoes roughly and mix in the butter while still warm.
When the fish is cooked, add the lemon juice, cheese and parsley, giving it a final good mix.
Transfer the creamy fish filling into a suitable pie dish.
Top with little heaps of mash until the dish is covered.
Make sure the mash is covering the whole dish, to prevent the filling from oozing out during the baking process.
Gently brush the top with egg mixture.
Bake for about 5-10min until the pie is warm and the crust is golden brown.
- Garnish with chopped herbs.