Fisherman's Pie
Ingredients
- 250g packed closed mushrooms, wiped and sliced
- 1 T rapeseed oil
- 25g curly parsley, finely chopped
- 150ml poaching liquid (from cooking the cod)
- 25 g butter
- 750g potatoes, peeled and quartered
- 300ml semi-skimmed milk
- 500g cod loin
- 300g fresh parsley sauce
- 75g Edam cheese, grated
Instructions
Chunks of cod in a creamy sauce, topped with parsley mash, great even for you baby.
1. Preheat the oven to 200°C, 400°F, gas mark 6.
2. Poach the cod in the milk for 5 - 7 minutes until the fish starts to flake, remove from the poaching liquid and reserve both.
3. Cook the potatoes in a large saucepan of lightly salted boiling water until soft to the point of a knife.
4. Drain and mash with the butter, 150ml of the poaching liquid and chopped parsley. Put to one side.
5. Heat the oil in a small saucepan or frying pan and cook the mushrooms until the excess liquid they produce has been absorbed.
6. Flake the fish and mix it with the mushrooms and parsley sauce, pile into a 20 x 30cm shallow ovenproof dish.
7. Spread the potato over the top and sprinkle with cheese.
8. Bake in the preheated oven for approximately 25 - 30 minutes or until cooked through and golden brown on top.
9. Serve with seasonal green vegetables.
Source: Sainsbury's
1. Preheat the oven to 200°C, 400°F, gas mark 6.
2. Poach the cod in the milk for 5 - 7 minutes until the fish starts to flake, remove from the poaching liquid and reserve both.
3. Cook the potatoes in a large saucepan of lightly salted boiling water until soft to the point of a knife.
4. Drain and mash with the butter, 150ml of the poaching liquid and chopped parsley. Put to one side.
5. Heat the oil in a small saucepan or frying pan and cook the mushrooms until the excess liquid they produce has been absorbed.
6. Flake the fish and mix it with the mushrooms and parsley sauce, pile into a 20 x 30cm shallow ovenproof dish.
7. Spread the potato over the top and sprinkle with cheese.
8. Bake in the preheated oven for approximately 25 - 30 minutes or until cooked through and golden brown on top.
9. Serve with seasonal green vegetables.
Source: Sainsbury's
Recipe Info
Views
408
Rating
Date
February 1, 2006
Categories
Seafood
Casseroles