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.
1 cod loin fillet (200g)
1 haddock fillet (150g)
1 large carrot
150ml double cream
150g mature cheddar cheese
dried or fresh parsley
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.