- Preparation time
- 30 mins
- Cooking time
- 60 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Main Course
- Posted by
- Posted on
- April 2, 2016
- 1 lb
- White Fish (Cod, Haddock, Halibut, Flounder, Perch etc...)
- 2 Cup
- Milk
- 1 Pinch
- Salt
- 1 Pinch
- Pepper - Ground Black
- 4 oz
- Butter
- 1/3 Cup
- Flour - All Purpose
- 1 1/2 Cup
- Mushrooms - White
- 3 Med.
- Tomato - Fresh
- 8 oz
- Shrimp - Raw
- 1 Tbsp
- Lemon Juice
- 2 Tbsp
- Sour Cream
- 6 Med.
- Potato
Fish Pie is a simple, unpretentious yet extremely good.
Mulligatawny Soup is a perfect appetizer for this fish pie. The pie itself is fantastic served with a green salad.
- Preheat the oven to 350°F
- Slice the mushrooms
- Peel & de-vein the shrimp
- Peel and quarter the tomatoes. You can chop the tomatoes smaller if desired but make sure they are peeled.
- Place the fish in a baking pan with the milk then season with salt and pepper.
- Bake in the oven for 10-15 minutes until the fillets are cooked. Time will vary depending on the type of fish you use and the thickness of the fillets.
- Remove the fish from the oven and flake it into small pieces, being careful to remove and discard any bones as you go.
- Strain the milk in which the fish was cooked into a bowl.
- Melt 2 ounces of the butter in a pan then stir in the flour and cook for about 2 minutes, stirring continuously.
- Gradually add the strained milk and cook over a low heat, stirring continuously until you have a creamy sauce.
- Saute the mushrooms, tomatoes and shrimp in 1 ounce of the butter for a few minutes then add them to the sauce together with the lemon and sour cream and season to taste with salt and pepper.
- Put the fish in an ovenproof dish and pour the sauce on top. Cover with mashed potato. Do not try to smooth the mashed potato; leave it bumpy and dot the remaining butter on top.
- Bake for 20 minutes then place the dish under the broiler for a few minutes until browned and serve immediately.