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Wednesday March 11th, 2009

1 pound skinned, boned cod or white fish
10oz salmon steak skinned and boned
2 cups milk
1bay leaf
2 pounds waxy potatoes
4oz peeled shrimps
4oz butter
4 tablespoons plain flour
1glass white wine
1teaspoon chopped fresh dill or parsley
salt and pepper to season.

Peel potatoes, chop into chunks and boil them until soft enough to mash. Meantime put the fish in a saucepan with 1 cups of milk, bay leaf and season. Bring it to the boil, cover and simmer gently for 15mins. Drain fish but keep the liquid. Flake the fish into a shallow ovenproof dish and add the shrimps.

Melt half the butter in a saucepan and add the flour stirring constantly for a minute. Gradually stir in the fish stock and wine. Add dill or parsley and reduce until thick. Pour the sauce over the fish. Drain the potatoes and mash with the remaining butter and milk seasoning to taste. Cover the fish and sauce with the mashed potato and place in a preheated oven at 200 degrees gas mark 6 and bake for 5mins until the potato browns. Serve piping hot.
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