Do you love a good fish pie recipe?
If the answer is yes, then read on as I’m guessing this will be a great alternative to a family classic favourite, basically it’s very similar but instead of mash on top you have sliced potatoes covering the fish underneath, a Fisherman’s Hotpot.
- 500g mixed fish - skinned (pollock, smoked haddock and salmon)
- 40g flour
- 1tsp mixed herbs
- cracked black pepper and rock salt
- 700g potatoes
- juice of one lemon (1 -2 tbsp)
- olive oil for frying
- 1 onion chopped finely
- 250g mushrooms, sliced
- 1 leek, chopped finely
- 15g butter
- 150 ml milk
- 150g English mature cheddar grated
- Cut the mixed skinned fish into cubes and toss in 25g flour with the mixed herbs.
- Boil the potatoes until tender but not soft, then slice them thinly.
- Sweat the chopped onion, mushrooms and leek in a frying pan until soft and golden.
- Arrange one third of the sliced potatoes on the bottom of the buttered ovenproof casserole.
- Cover with half the cod, sprinkle with half the lemon juice, season well.
- Cover with half of the onion, mushroom and leek.
- Add a layer of the remaining fish and the rest of the lemon juice, another third of the potatoes and the remaining onion mixture.
- Melt the butter in a pan, add the remaining 15g of flour and cook gently for 1 minute stirring.
- Add the milk gradually and heat whilst stirring. Bring to the boil and continue to cook until the sauce thickens, then add half the cheese and season to taste
- Pour the sauce over the ingredients in the casserole
- Cover with the remaining potato slices on top and sprinkle with the remaining cheese.
- Bake in the oven uncovered at 200C, Gas mark 6 for about 40 minutes until golden.
When cut it looks like this.
This post is an entry for #MarisPiperBritMums Linky Challenge sponsored by Potato Council for Potato Week 7 – 13 October, celebrating the varieties of potatoes and how we like to eat them. Learn more and find recipes at www.lovepotatoes.co.uk