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Lemony Fish Pie
3-4 tbsp lemon juice 1 tbsp finely chopped parsley leaves 500g skinless, boneless fish fillets, cut into 4cm chunks, or smoked fish, shredded 3 hard-boiled eggs, quartered 4 cups mashed potato White Sauce 70g butter ½ cup flour ½ tsp mustard powder a pinch of nutmeg 3 cups milk salt and ground black pepper
© Annabel Langbein Media
To make the White Sauce, melt the butter in a pot and when it begins to foam add the flour. Stir over heat for about a minute. Add mustard powder and nutmeg. Gradually whisk in milk, stirring constantly, until a thick, smooth sauce is produced (it will thicken as it cools). Season to taste. Makes 3½ cups.
Preheat oven to 220˚C fanbake. Mix lemon juice and parsley through White Sauce. It should taste quite lemony. Pour about half the sauce into a shallow baking dish. Arrange fish and hard-boiled eggs evenly on top, cover with remaining sauce and top with a layer of mashed potato. Bake until sauce is bubbling and potato is golden (25-30 minutes).
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