- Traditional fish pie uses the least expensive pieces of fish available. Cod and salmon, which used to be inexpensive, form the base of many fish pies. Halibut, haddock or whiting are also used, sometimes all together. Add pieces of shellfish to the fish if they are available and in the budget. Soak the fish in milk and pre-bake it in a 350 degree F oven for 15 to 20 minutes. Remove the skin and any bones, and then flake the fish as you put it into the casserole. Keep the cooking liquid to use later in the preparation.
- You can use whatever vegetables are in season or in your refrigerator in fish pie. Since this is a regional dish, regional vegetables are used. Carrots, peas, mushrooms, leeks and onions are suggested for a variety of color and taste. Saute the vegetables for a few minutes to soften them before adding them to the casserole.
- The roux, or cream sauce is the heart of the fish pie. Melt 2.25 oz. of butter in a saucepan and when the bubbles have settled, add 1 oz. of flour. Whisk for five minutes until a rich roux is formed, adding the fish cooking liquid a bit at a time. Add a cup of warm milk off the heat and stir. Add additional flavoring such as a drop of French mustard or a dash of white pepper to enhance the taste of the roux. Stir until the liquid has thickened.
- While the fish is baking, boil potatoes, strain and mash them, adding butter, salt, pepper and cream to the mixture. Once the fish and vegetables are ready, pour them into a casserole dish, stir in the cream sauce and mix together. Top with the mashed potatoes. Add a few dollops of butter to the top of the potatoes and bake it in a 425 degree F oven for 10 to 20 minutes. The traditional fish pie is done when the sauce bubbles up the sides of the casserole and the potatoes are browned.
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