June 03, 2017
Comfort Food, Dinner, Lunch,
Main Dish, Casseroles, Fish, Dairy, Eggs, Eastern European, Easy/Beginner Cooking, One-Bowl Does it!, Fall/Autumn, Winter, Weeknight Meals, Oven Bake, Poach, Stove Top, Milk more
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"Be creative. You can use any kind of fish you like. You can also add shrimp or crab.Or use a different kind of cheese. I have made it in the past with shark and blue cheese and it was delicious!
Note: Cook the hard boiled eggs on the soft side, since you are cooking them some more when the pie bakes."
Poach the fish. Put the fish in the frying pan and pour over 500 ml of the milk. Add onion to the milk, with the bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
Slice eggs into quarters and arrange on top of the fish, then scatter over the chopped parsley.
Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.
Assemble and bake. Heat oven to 180 C. Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins
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