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Fish

Jane Devonshire MasterChef Winner - Cheesy fish pie
Cheesy Fish Pie

500 gm Filleted Cod, Skinned (Haddock or other white fish is fine) 500gm Smoked Cod Fillet, Skinned (Again Haddock would be fine) 200gm pack of Atlantic cold water prawns (use the large farmed ones if you want I just like the little cold water ones better)

900 ml Milk (semi skimmed is fine)

150gm Strong cheddar grated

150gm Parmesan grated

1.5Kg King Edward potatoes peeled

Cornflour 6 tablespoons

Cold Water 2 Bay Leaves

Salt and Pepper

Large knob of butter

 

Method

 

1. Peel the potatoes, chop and place into water, bring to the boil and simmer until tender for mashing.

 

2. Whilst potatoes are cooking, put milk into a large pan and place onto stove top to simmer add the bay leaves.

 

3. Put the cod loin and smoked cod into the milk make sure its covered. If not possible do in two batches. Simmer the fish until it just starts to cook and still a little translucent.

 

4. Remove fish using a slotted spoon and place into your baking dish (do not discard the milk keep it in the pan). Gently flake it across the dish mixing the smoked and plain fish fillet evenly. Keep in chunks as we want to keep texture.

 

5. Put the cornflour into a mug and mix with enough water or cold milk to form a smooth paste a bit thicker than double cream.

 

6. Bring the fishy milk to the boil carefully stirring its quite easy to catch and burn it. Add the cornflour and stir until milk is bubbling and a thicker consistency. It should coat the back of the spoon. Quickly add in the cheeses and stir to combine.

 

7. If there are a few bits of cheese not dissolved don’t worry they will do so in the oven but you should now have a lovely thick cheese sauce.

 

8. Add salt and pepper to taste be careful with the salt the smoked fish is very salty. Remove the bay leaves.

 

9. Gently pour the cheese sauce over the fish and evenly distribute the prawns over the top.

 

10. Mash the potatoes with a large knob of butter and a spoon at a time evenly distribute over the top of the pie. Use a fork to fluff up and place in an oven gas mark 6. 180 for 30 minutes until the top is golden brown.

 

11. I love to serve this with purple sprouting broccoli, steamed spinach or another dark green but choose the veg you love. This recipe is gluten free, as I use cornflour to thicken the cheese sauce but please feel free to make your cheese sauce the traditional way using a roux. 

Jane says... It was level tablespoons when I measured it out when prepping the recipe. However please feel free to add less and thicken gradually until you happy with consistency