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Lemon Fish Pie
White sauce: 70g butter ½ cup flour ½ tsp mustard powder a pinch nutmeg 3 cups milk salt and ground black pepper Fish pie: 3 cups white sauce 3-4 tbsp lemon juice 500g boneless fish, cut into 4cm chunks 3 hard-boiled eggs, quartered 4 cups mashed potato, seasoned
© Annabel Langbein Media
To make the white Sauce, heat the butter and flour. Once butter is melted, stir over heat for about a minute. Add mustard powder and nutmeg. Gradually whisk in milk, stirring until a thick, smooth sauce is produced. Season to taste. Sauce thickens as it cools. Makes 3½ cups.
Mix lemon juice through white sauce. It should taste quite lemony. Pour about half the sauce into a shallow baking dish. Cover with fish and hard-boiled eggs. Pour over rest of sauce. Cover with a layer of mashed potato. Bake at 220°C for 25-30 minutes, until sauce is bubbling and potato is golden on top.