Smoked Fish Pot Pies - cooking recipe

Ingredients
    1 2/3 lbs smoked cod fillets
    4 1/2 cups milk
    1 None bay leaf
    6 None black peppercorns
    2 lbs potatoes, peeled and coarsely chopped
    3 tbsp butter, softened, plus 2 tbsp
    1 None onion, finely chopped
    1 clove garlic, crushed
    1/4 cup flour
    1 cup frozen peas
    1 tsp finely grated lemon peel
    2 tbsp lemon juice
    2 None hard-boiled eggs, quartered
Preparation
    Place the fish, 2 cups of the milk, bay leaf and peppercorns in a medium saucepan and bring to a boil. Reduce the heat to low; simmer, uncovered, for 10 mins. Drain and discard the liquid and spices. Remove and discard the skin from the fish and flake the flesh into large chunks in medium bowl.
    Meanwhile, boil, steam or microwave the potatoes until tender; drain. Mash the potato with the 3 tbsp softened butter in large bowl. SEason. Cover to keep warm.
    Melt the 2 tbsp butter in a medium saucepan and cook the onion and garlic, stirring, until onion softens. Add the flour and cook, stirring, until the mixture thickens and bubbles. Gradually add remaining 2 1/2 cups milk and stir until the mixture boils and thickens. Add the peas, and lemon peel and juice. Remove from heat. Stir in the fish.
    Preheat the broiler.
    Divide the egg, fish mixture and potato mixture among four 2-cup baking dishes. Place the dishes on a baking pan. Broil until tops are lightly browned.

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