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If you're looking for simple fish recipes, here's one from my friend, Rita Patterson who lives in Yorkshire.
Rita's recipe is for smoked haddock, but I think it's also a good way of using up any bits and pieces of fish you have in your freezer - a mixture of smoked and plain fish would work just as well.
This is the fish equivalent of 'shepherd's pie' and a good way of using up leftovers of mashed potato. It's called 'kedgeree' because it's a mixture of smoked fish and boiled egg, which is the famous breakfast fish dish components which are served mixed into curried rice. That's one of my favourites and there's a link for that recipe here.
2 fillets of Smoked Haddock - or a mixture of fish
2 1/2 Cups, 1 pint (450ml) milk
knob of butter
pepper - to taste
2 hardboiled eggs
Parsley - fresh preferably
Cornstarch (cornflour) - to thicken milk around 1 tablespoon
Cook haddock in milk with the knob of butter and pepper to taste.
Strain fish, reserving the milk and remove the bones and skin.
Flake the fish and put it in an oven proof dish.
Cut the hard boiled eggs into quarters and place on top of the fish.
Mix the cornflour to a paste with a little milk and then stir into the reserved cooking milk - remove the pan from the heat before adding the cornflour, or it will go lumpy.
Add the parsley and stir over a low heat until the sauce thickens.
Pour the sauce over the fish and then top with the mashed potato
Run a fork over the potato - maybe add a bit of parsley butter if you like and then put the dish under the grill to brown.
You could make this pie in advance and heat it in the oven prior to serving - about 30 minutes in a fairly hot oven to brown and heat through.
I would serve this with some peas.
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By Liz Alderson, Mar 28, 2017
This comforting fish pie is a very simple fish recipe. You can make it in advance and bake it in the oven for 30 minutes or so to heat through.
Prep Time: 15 minutes
Cook time: 30 minutes
Main Ingredient: white or smoked fish or a mixture, potatoes, milk, eggs