Fish Pie

Fish pie is traditionally eaten on Good Friday by those abstaining from meat, either for the 40 days of Lent or to mark the day of Jesus Christ’s crucifixion. But like hot cross buns and chocolate eggs, it has become a delicious part of many people’s Easter menu, whether served for religious reasons or not.

Ingredients:
2 cups milk
2 onions
3 bay leaves
1 tsp black peppercorns
5 cloves
40g butter
2 Tbsp plain flour
1½ cups white wine
1½ cups water
1kg salmon fillets
handful celery tops
4 large Sebago potatoes, peeled
3 Tbsp extra virgin olive oil
Salt flakes and freshly ground black pepper
2 garlic cloves, finely chopped
2 cups fresh white breadcrumbs
olive oil, for frying
2 celery stalks, finely chopped [celery tops used above]
1 cup frozen baby peas

Method:
Preheat oven to 180 °C. Pour milk into a heavy-based pan over a medium heat. Cut 1 onion into quarters and add to pan with bay leaves, peppercorns and cloves and bring to a simmer. Allow to simmer for 5 minutes, then remove from heat. Melt butter in a small pan over a medium heat, add flour and cook, stirring, for 2 minutes, then remove from heat. Strain milk into a jug. Gradually whisk enough milk into flour mixture to form a paste, then slowly whisk in the rest. Return pan to a medium heat and stir until boiling and mixture has thickened. Cover white sauce and set aside.

Pour wine and water into a deep frying pan over a medium high heat. Add salmon fillets and celery tops, bring to a simmer and cook, covered, for 4 – 5 minutes. Remove from heat and stand until salmon cools to lukewarm. Flake salmon into large pieces, discarding skin.

Put potatoes in a large heavy-based pan, cover with cold water, bring to the boil and cook for 15-20 minutes or until tender. Drain and return to heat for 1 minute. Add 2 tablespoons extra virgin olive oil, season with salt and pepper, mash coarsely, then beat with a wooden spoon until creamy. Set aside. Put remaining extra virgin olive oil in a non-stick frying pan over a medium heat. Add garlic, cook for 1 minute, then add breadcrumbs and cook, stirring, for 4-5 minutes or until lightly golden. Remove from heat and let cool.

Heat a little olive oil in a frying pan over a medium heat, add finely chopped remaining onion and celery and cook, stirring, for 5 minutes or until soft. Add peas, cover and cook for 1 minute, then transfer mixture to a large bowl. Add salmon and white sauce, and stir gently to combine. Spoon fish mixture into a large ovenproof dish, spread potato over top and sprinkle with garlic crumbs. Bake for 25 – 30 minutes or until lightly golden.

Other types of fish you can use:

White fish fillets, a mixture of both salmon and white fish fillets, or peeled, cooked prawns.

The pie can be assembled on the day before baking and kept, covered with plastic wrap, in the fridge. If baking the pie directly from the fridge, you should add an extra 10 minutes or so cooking time to make sure it is piping hot right through.