English Fish Pie

Ingredients:

20 oz white fish (cod )
1 small onion
2 cloves
1 bay leaf
18 oz milk
9 oz cream
1.5 oz butter
1.5 oz flour
salt and white pepper (to taste)
parsley (1/4 cup, chopped)
nutmeg (to taste)
Mashed Potatoes to top
Canola or avocado oil spray

This is an authentic English fish pie. For a lighter pie, you can substitute the cream with milk. You can also add a variety of fish such as halibut, haddock. You can also add cooked egg or shrimp after you have poached the fish and placed it in the dish. This recipe will make 3 -4 individual pies, but you can also make one large one. You can freeze the mixture for future use. Just let it thaw and top with mashed potatoes.

To begin, take the onion and insert the cloves (this makes sure that you take them out) and cut into large chunks. Place in a pan with the milk and cream, add the bay leaf and bring to the simmer. Allow to simmer for about 5 to 10 minutes. Cut the fish into bite sized chunks and place in the simmering milk, increasing the heat to bring to a light boil. Cook for 3 minutes then remove the fish from the milk and place on a plate and allow to cool. Do not over cook.

Remove any onion from the fish and discard. Strain the milk into a jug and discard the onions, bay leaf etc. In a saucepan met the butter and add the flour. Cook for 2 - 3 minutes and gradually add the reserved milk and cream mature. Increase the heat and whisk constantly until thickened and cooked. Take off heat and allow to cool. Add the salt, pepper and nutmeg to taste.

Once cooled, place the fish in the bottom of a dish, top with the cooled sauce and parsley. Pipe or place mashed potato on top. At this point you can reserve in the refrigerator. Bake in a 350F oven for about 35 minuets. After 25 minutes remove from the oven and give a light spray with oil for added browning.

Allow to sit for 5 to 10 minutes before serving.