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Ballycotton Fish Pie




Source of Recipe


From "Irish Traditional Cooking," by Darina Allen.


Recipe Introduction


Several different fish may be used for a fish pie, so feel free to adapt this recipe a little to suit your preference. Clams would be a good, inexpensive addition and a little smoked haddock is also tasty. Serves 6 to 8.


List of Ingredients




1 medium-sized onion, peeled and diced

3 or 4 slices of carrot

1 small bay leaf

A sprig of thyme

3 peppercorns

2 1/2 cups milk

4 eggs

Butter

2 1/4 cups sliced mushrooms

2 1/2 pound fillets of cod, haddock, whiting, salmon, or flounder or a mixture

Salt and freshly ground pepper

Roux made with 2 tablespoons butter and 2 tablespoons flour

A little cream (optional)

2 tablespoons chopped parsley

18 cooked mussels (optional)

2 pound champ or fluffy mashed potato

Recipe



Put the onions, carrot, bay leaf, thyme and peppercorns into the milk, bring to a boil and simmer for 3 to 4 minutes. Remove from the heat and leave to infuse for 10 to 15 minutes. Strain.

Meanwhile, hard-boil the eggs for 10 minutes in boiling water, cool and shell. Sauté the sliced mushrooms in a little butter in a hot pan, season with salt and freshly ground pepper and set aside.

Put the fish into a wide pan or frying pan and cover with the flavored milk. Season with salt and ground pepper. Cover and simmer gently until the fish is cooked. Take out the fish, carefully removing any bones or skin. Bring the liquid to a boil and thicken with roux. Add a little cream (optional) and the chopped parsley, roughly chopped hard-boiled eggs, mushrooms, pieces of fish and the mussels.

Stir gently, taste and correct the seasoning. Spoon into one large, or 6 to 8 small, dishes and pipe potato or champ on top. The pie may be prepared ahead to this point.

Preheat oven to 350.

Reheat and slightly brown the potato on top. This will take about 10 to 15 minutes if the filling and potato are warm, or about 30 minutes if you are reheating the dish from cold.

Serve with garlic butter or parsley butter and a vegetable or salad.