Having got stuck in a bit of rut for family meals lately, I recently happened across a simple sauce that I decided would be perfect to use in a fish pie. This one has proven a hit with both the adults and the children, and is prepared in advance, ready for baking when everyone gets home.
Ingredients:
1 cod loin fillet (200g)
1 haddock fillet (150g)
1 large carrot
1/2 onion
150ml double cream
150g mature cheddar cheese
frozen peas
dried or fresh parsley
potatoes
Method:
Finely chop the onion and soften in olive oil or butter. Grate in the carrot and fry with the onion until soft. Pour in the cream and simmer for a minute or two.
Grate the cheese and add to the simmering cream mixture. If it’s looking a bit thick, add a little water to the pan to loosen it up. Throw in a couple of handfuls of frozen peas and a sprinkling of parsley.
Cut the fish into chunks, place in the bottom of your serving dish and pour on the creamy cheese sauce.
Make a smooth mash from the spuds with plenty of butter and seasoning, and spoon over the fish. Sprinkle with a little more cheese, and bake at 200 degrees celcius for 40-45 minutes.
