I just realised that I never posted my Fish Pie here – how could this happen? It’s the dish I have probably cooked most. It’s a simple dish but it never fails to impress our guests and it’s probably our favourite dish too.
We just came back from a 2 week trip to Ireland with our camper van. To me fish has never tasted better than up there. We found a lovely fishmonger who sold the freshest fish ever. He also sold homemade fish cakes and fish pie. Paradise! Eaten in the van looking out to the sea was just divine.
I have about 3 variations of the fish pie. I will post them all here, starting with the very classic fish pie in a pot.
The main ingredient is the smoked haddock. Unlike in France or England it’s not easy to get in Switzerland. The fishmonger at Globus always has some frozen if you ask. If I go to Globus I alway buy a big stash full – our freezer is usually full of frozen haddock.
Since all the other ingredients can be frozen too it’s the perfect dish for a Sunday night when you had no time for shopping.
You’ll need:
3 – 4 fillets of smoked haddock (depending on the size)
4 cups peas
1 big onion or a bunch of spring onions
1-2 dl fresh cream
Mash for 4 persons
Slice the onion thinly. Fry half of it in some butter and add the frozen or fresh peas. Stew them for a while then drench with white wine and stock. Cook till done, season and set aside.
Take the skin off your haddock and cut the fish into big chunks. Fry the rest of the onion when they turn golden, add the fish and fry for some more minutes.
Since the fish is already smoked it does not need to be cooked long. Season with salt and pepper and set aside.
To be honest I always use ready made mash but obviously freshly made mash would be nicer.
Layer in a ovenproof dish or a dutch oven. Start with the fish then the peas. If you like you can now add a bit of cream. Cover with the mash. Sprinkle on some butter flakes and put the dish in the oven. Bake for 40 minutes or so, until it turns slightly brown on top.
Serve with salad.
This is the very basic version. Feel free to add fresh herbs or use thinly sliced potatoes instead of mash or whatever you fancy.
I just realised that I never posted my Fish Pie here – how could this happen? It’s the dish I have probably cooked most. It’s a simple dish but it never fails to impress our guests and it’s probably our favourite dish too.
We just came back from a 2 week trip to Ireland with our camper van. To me fish has never tasted better than up there. We found a lovely fishmonger who sold the freshest fish ever. He also sold homemade fish cakes and fish pie. Paradise! Eaten in the van looking out to the sea was just divine.
I have about 3 variations of the fish pie. I will post them all here, starting with the very classic fish pie in a pot.
The main ingredient is the smoked haddock. Unlike in France or England it’s not easy to get in Switzerland. The fishmonger at Globus always has some frozen if you ask. If I go to Globus I alway buy a big stash full – our freezer is usually full of frozen haddock.
Since all the other ingredients can be frozen too it’s the perfect dish for a Sunday night when you had no time for shopping.
You’ll need:
Slice the onion thinly. Fry half of it in some butter and add the frozen or fresh peas. Stew them for a while then drench with white wine and stock. Cook till done, season and set aside.
Take the skin off your haddock and cut the fish into big chunks. Fry the rest of the onion when they turn golden, add the fish and fry for some more minutes.
Since the fish is already smoked it does not need to be cooked long. Season with salt and pepper and set aside.
To be honest I always use ready made mash but obviously freshly made mash would be nicer.
Layer in a ovenproof dish or a dutch oven. Start with the fish then the peas. If you like you can now add a bit of cream. Cover with the mash. Sprinkle on some butter flakes and put the dish in the oven. Bake for 40 minutes or so, until it turns slightly brown on top.
Serve with salad.
This is the very basic version. Feel free to add fresh herbs or use thinly sliced potatoes instead of mash or whatever you fancy.
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