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LOCATION: Recipes >> Entrée Pies >> FISHERMAN'S PIE

Print this Recipe    FISHERMAN'S PIE

Serves 4

1 pound smoked haddock or cod (we used cod, which we then smoked
ourselves)
2 Tablespoons lemon juice
4 ounces mushrooms, sliced
2 Tablespoons butter
2 eggs, hard-boiled, roughly chopped

1 cup milk
1 onion, in pieces
2 cloves
6 peppercorns
1 blade mace
1 bay leaf
parsley stalks
2 Tablespoons butter
3/8 cup all-purpose flour
3/4 cup liquid from cooking the fish
1 teaspoon dried mustard
salt and freshly ground black pepper
1 Tablespoon parsley, finely chopped

1-3/4 to 2 pounds potatoes, boiled
3/8 cup butter
3/8 cup milk
1/4 cup Cheddar cheese, grated
black pepper, freshly ground

Place the fish in a buttered ovenproof dish, spinkle with the lemon
juice, cover with buttered waxed paper and cook in a 350 F oven
for 15 to 20 minutes.

Reserve the cooking liquid from the fish to add to the milk for
the sauce.

Fry the mushrooms in the butter until just beginning to color.

Prepare the white sauce by infusing the milk with the onion, cloves,
peppercorns, mace, bay leaf, and parsley stalks for 15 to 30 minutes,
then melt the butter in a saucepan and stir in the flour. Strain
the infused milk into a measuring cup and add enough of the cooking
liquid from the fish to give 1-1/2 cups. Gradually add this to
the flour/butter mixture to make a smooth paste. Cook over gentle
heat to thicken the sauce, stirring all the time. Stir in the
mustard, salt and pepper (to taste), and chopped parsley.

Remove bones from the fish and put the fish flakes in a bowl along
with the mushrooms and hard-boiled eggs. Pour in the white sauce
and mix to combine without breaking up the ingredients too much.
Put into a deep ovenproof pie dish.

Mash the boiled potatoes until mostly free of lumps, then beat in
the butter, milk, salt and pepper to give it a light consistency.
Pile on top of the fish mixture, covering it evenly. Sprinkle with
the grated cheese and bake in a 375 F oven until hot, brown and
crispy on top (about 30 minutes).

Remarks: We added some steamed mussels and boiled shrimp (chopped)
to the fish mixture; it was delicious. This dish has an extremely
interesting medley of tastes. Using smoked fish is important--it
provides a key taste sensation.

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