Trawlers' Pie Recipe |
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You will need..... 1 oz. butter 1.5 lb. cod fillets salt & pepper For the sauce :
1.5 oz. butter
Preparation Time 1.5 oz. flour
20 minutes
about 1/2 pint milk
2 teaspoons anchovy essence
Cooking Time
3 hard-boiled eggs, roughly chopped
40 minutes
salt & pepper
For the topping:
Oven setting
1 lb. potatoes, cooked and mashed with
335ºF; Gas Mark 3
little butter and milk, seasoned
400ºF; Gas Mark 6
Spread a 2.5 pint, ovenproof serving dish with 1/2 oz. butter, put cod in
the dish and season. Put the rest of butter, cut in very small pieces, on
top. Cover and cook in a very moderate oven for 20-30 minutes, until fish
flakes easily. Strain liquor from dish into measuring jug. Remove skin and
any small bones from fish.
Melt butter for sauce in a pan, blend in flour and cook for 1 minute to
make a roux. Added enough milk to liquor to make up to 3/4-pint,
blend with the roux to make a smooth sauce. Bring to boil and simmer for 2
minutes, stirring. Blend in anchovy essence and chopped egg. Season the
sauce well. Add flaked fish to the sauce, turn into ovenproof dish.
Spread prepared potato over the fish. Mark with a fork making a pattern.
Increase oven temperature to hot and reheat the pie for about 20 minutes,
until it is piping hot and the top is golden brown. Serves 4.
Quick Tip
If a while sauce lacks gloss it is because of lack of cooking after the
liquid has been added. Return to the heat, bring to the boil and simmer
for 2 minutes, beating well all the time.
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