I posted about Fish Pie a while ago, but I was being lazy and didn't post pictures or a proper recipe. Last week I made it again, slightly differently, and I managed to take pictures AND pay attention. It's a lovely recipe, because the quantities are entirely dependent on what is hanging around in my fridge.
I thought it would be a nice addition to the Savoury Pies event hosted by Ivy.
Individual Fish Pies
2 fillets of King George Whiting (or any firm white fish), chopped
1 Cup Frozen peas, defrosted
1 Cup broccoli shoots, finely chopped
1/2 Cup spinach, chopped
1 tsp dried dill
juice of half a lemon
2 Tbs softened butter
2 Tbs plain flour
1 1/2 Cups milk
1 sheet frozen pastry
Leave the pastry out to soften. Divide the fish, vegetables, dill and lemon juice between four individual ramekins. Doesn't it look healthy already?
Season with pepper. Melt the butter in a small saucepan. When its bubbling, add the flour and stir until it starts to brown. Then gradually add the milk and whisk over a low heat until you have a thickened white sauce (slightly more thickened than just-coats-the-edge-of-a-spoon). Pour the sauce over the fish and vegetables. Top each pie with pastry, trimming the edges and poking with a knife to make some air holes.
Bake at 180 degrees Celsius, or until the pastry is browned and puffed.
Try to take a picture before your husband eats the lot!