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Fish Pie

Serves 4 -6
Preparation Time: c. 1 hour
Cooking Time: 30 - 40 mins
This recipe was created by my Mother and we enjoyed this growing up as children and is still my favourite version to this day.   As I love parsley and we grow masses of it in the garden, I am always generous with the amount put into the Bechamel sauce so it is beautifully green and full of flavour.This takes a while to prepare but is well worth the effort.


For the Topping:
1½ kg Potatoes (I use either King Edward or Maris Piper)
¼ pt milk
2 oz butter
Sea salt
Ground white pepper
Grated cheese (optional)

For the Main Filling:
700 kg Fresh White Haddock
1 oz butter
1 pint Whole Milk
A large bunch parsley (I am always generous with this)
4 large eggs
14 oz can chopped tomatoes

For the Roux:
2 oz butter 2 heaped tbs plain flour
1 tbs Anchovy Essence (optional)
Ground white pepper


Peel the potatoes, cut into chunks and put into cold water with some salt, bring to the boil and simmer until potatoes are cooked through, drain and set aside with the lid firmly on to retain the heat.
Boil four large eggs for six minutes and set aside.
Place the haddock into a large pan and cover with a pint of whole milk and a generous knob of butter, cover and simmer gently for 5-10 mins, remove from the heat and set aside with the lid remaining on top.
Pre-heat the oven to 200C / 400F / Gas 6
Use either a round dish 9-10 inches in diameter and four inches deep, or you can use a larger more shallow serving dish.
Using a slotted spoon, remove the fish from the milk and place into the bottom of the dish, cutting it up and spreading it out.
Cut the eggs into small pieces, I use an egg slicer and cut in both directions and layer the egg on top of the fish.
To make the roux, foam 2 oz butter in a hot pan and then add the flour stirring constantly.   A wooden spoon is best for this.   Stir until no lumps can be seen and then gradually add the hot milk from the fish - probably about ¾ pint.   Stir well, you might want to also use a whisk to keep it satin smooth.
Add a tablespoon of Anchovy Essence, this will enhance the fish flavour from the milk and also the white pepper - stir well.
Now add the parsley (I put all of mine into a food processor to make it as small as possible), stir well and pour straight on top of the fish and eggs.
Take a sharp knife and gentle stir the fish, egg and Parsley Sauce together.
Now layer the chopped tomatoes on top of the fish mixture.
Finally, add milk, butter and seasoning to the drained boiled potatoes, and mash until wonderfully smooth but still reasonably firm.   Dollop on top of the fish.
If you wish, you can grate some cheese on the top before putting into the oven for 30 - 40 minutes.
Serve with fresh garden peas and carrots!

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