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Cookbook

Caroline's Fish Pie

By Caroline Maclennan, Festival Director

Caroline Maclennan, Festival Director
Serves 4
3 – 4 deboned medium monkfish tail pieces diced into chunks

6 scallops – I remove coral and half if a good size
1oz butter
1oz plain flour
1/2 a pint of milk (more if required)
Salt and Pepper
1lb cooked mashed potatoes
Breadcrumbs or parmesan cheese (for topping)
Handful of frozen peas

Cook and prepare the potatoes

Into melted butter add flour to make a roux and then slowly add the milk until the sauce reaches a smooth semi runny consistency (think melted chocolate).

Add the fish and cook through for a couple of minutes and finish off by seasoning. Add peas at this stage if required and mix through.

Put the sauce into an oven proof dish.

Top with the mashed potatoes and even out topping with a fork.

Sprinkle over some breadcrumbs and dot with butter or sprinkle with grated parmesan cheese.

Put dish on a baking tray as it will bubble over.

Cook in fan oven 150 deg for about 30 minutes or until nice and golden on top.

You can always replace the fish with suitable replacement like cod but I like the firm textures of this mix in a fish pie.