Fish pie

By admin
20 September 2011

Serves 4

Preparation time: 20-25 min

Cooking time: 40-50 min

300 g potatoes

200 g butternut

salt and freshly ground black pepper

50 g soft butter

20 ml (4 t) olive oil

2 leeks, finely chopped

1 clove garlic, finely chopped

125 g bacon, chopped

30 ml (2 T) lemon juice

45 ml (3 T) finely chopped Italian parsley

60 ml (¼ c) dry white wine

150 ml cream

15 ml (1 T) cornflour

20 ml (4 t) cold water

1 kg hake fillets, cubed

1 Peel the potatoes and butternut and cut into rough pieces. Put them in a large saucepan and cover with cold water. Add salt to taste and bring to the boil. Reduce the heat and cook until the vegetables are soft.

2 Drain the vegetables. Add the butter and mash with a potato masher. Season with salt to taste.

3 Preheat the oven to 180 °C and grease a medium ovenproof dish with a little oil.

4 Heat the remaining oil in a pan and fry the leeks, garlic and bacon until crisp and fragrant. Season the mixture to taste with salt and pepper.

5 Add the lemon juice, parsley, white wine and cream to the leek mixture and mix well. Blend the cornflour with the cold water and add to the leek mixture.

6 Put the fish cubes in the prepared ovenproof dish and spoon the leek mixture on top. Stir carefully so the sauce covers the fish.

7 Spoon the butternut mixture on top of the fish mixture and bake for about 45 minutes or until done.

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