This recipe is from Ben (it’s actually called Daddy’s Fish pie) who is my very busy neighbour who runs a project called The Oxfordshire Project and has a photography business!
I would love to know how you get on with this, as always, but it looks scrummy to me!
INGREDIENTS:
1 Medium onion
Half a lemon
A big pinch of Parsley
100g butter
50g Plain Flour
400ml Milk
500g smoked skinned Cod
250g Tiger Prawns
200 grams of smoked salmon
Salt and pepper
1.4 kilos of Potatoes peeled or unpeeled
70g Grated Cheddar cheese
Melt half the butter in a large saucepan. Add the chopped onion and cook until soft.
Stir in the flour and slowly add the milk until you have a thick sauce and let it simmer for a couple of minutes. If the prawns are uncooked fry them gently in a little oil and then add them to the sauce with the salmon and the cod, now you can season with the parsley, a little salt and some pepper. Now add the juice of half a lemon, and stir it all together. Once the sauce is bubbling take off the heat and set it aside.
Peel and chop the potatoes into chunks and then boil in salted water until soft. Add a little milk and the rest of the butter and half of the cheese and then give the mixture a good old fashion mash.
Place the fish mix in to a lasagne dish or something similar and then layer the mash on the top and finish with the rest of the cheese scattered across. Place in an oven at 180C/fan 160Cgas4 until the cheese turns a delicious orange brown colour which will be around 30 minutes.
Serve with fresh vegetables or a green salad.
