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Home > Recipes > Weeknight crumbed fish pie

Weeknight crumbed fish pie
( SERVES 4 )

Kathy Paterson

Publication: Bite

Bite

Ratings: 4.7 / 5 FROM 6

Weeknight crumbed fish pie

Photo by Tam West

4.7 / 5 FROM 6

The combination of smoked and fresh fish is hard to beat in this simple fish pie.

Ingredients

4 Eggs
50 g Butter, plus extra for buttering dish
1 small Onion, finely sliced
3 Tbsp Flour
2 cups Milk, full cream, hot
1 Tbsp Chopped parsley, optional
350 g Smoked fish, bones removed, flesh flaked into good-sized pieces. I used kahawai
300 g Fish fillets, white, cut into 2.5cm pieces
1 cup Breadcrumbs
1 cup Grated cheese, cheddar

Directions

 

  1. Preheat the oven to 19OC. Lightly butter a 4-cup-capacity ovenproof baking dish.
  2. Place eggs into a saucepan of boiling water and boil for 7 minutes (for cooked through eggs). Drain and run under cold water until cool, then peel. Set aside.
  3. Melt the butter in a heavy-based saucepan and add the onion. Cook gently until the onion is soft, about 5 minutes. Remove from the heat, add the flour and stir well to make a roux. Place back over a medium heat, stirring continuously until roux is lightly golden. Pour on the hot milk, stirring continuously and cook until the sauce is smooth, shiny and thick enough to coat the back of the wooden spoon. Season with salt and pepper and stir through parsley if using.
  4. Place the fish in the baking dish. Halve or quarter eggs and place on top, then spoon over the sauce.
  5. Mix together the breadcrumbs and cheese and sprinkle evenly over the top of the sauce. Place in the oven and cook for 20 minutes until the topping is golden and crisp and the sauce is bubbling around the edges. Serve with a side of steamed green vegetable.

Make it different

  • Add 2-3 tablespoons rolled oats to the crumb topping.
  • Add vegetables and herbs — celery, spinach, corn and peas.
  • Add capers and/or gherkins.

See more of Kathy Paterson's fish pie recipes

  • Fish pie 
  • Traditional fish pie with a pastry lid
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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