Made this last night – mmmm – have it in for lunch today too – looking forward to it. The ultimate in comfort food. Such a great dish. My roux did end up with lumps in it, i just put it through a sieve, no harm done. I got a nice piece of whiting in Dunnes for only €2.47 – bargin.
@ boardtc – yes he just choped two hard boiled eggs in half or quater and pop them in with the fish mixture before you top with mash potato. It was nice but I don’t bother with it any more, too much of a good thing – this pie is perfectly good without the eggs.
Just a small thing Peter, for the flour you add 50g which is 2oz but the recipe says 20z which for some people might look like 20 oz – and that will not make for a good sauce.
Friday 8 January, 2010 at 10:02 am
Spinach is lovely in fish pie too – I think I got it from a Jamie Oliver recipe but any fish pie I make now has a bit of spinach.
Friday 8 January, 2010 at 11:22 am
That sounds so comforting and delish that I might just have to make it this weekend. Thanks!
Friday 8 January, 2010 at 11:33 am
And I think Jamie adds a boiled egg or two. Seems very odd but it works. And i like this recipe as it uses a roux instead of cream.
Sunday 10 January, 2010 at 5:01 pm
I made it and it was YUM! I didn’t have very much fish so I added some mushrooms and wilted spinach for bulk. Very filling and rich. Thanks again!
Monday 11 January, 2010 at 10:57 am
@Laine – had a hard boiled egg? Just chop it up or something?
Tuesday 12 January, 2010 at 11:22 am
Made this last night – mmmm – have it in for lunch today too – looking forward to it. The ultimate in comfort food. Such a great dish. My roux did end up with lumps in it, i just put it through a sieve, no harm done. I got a nice piece of whiting in Dunnes for only €2.47 – bargin.
@ boardtc – yes he just choped two hard boiled eggs in half or quater and pop them in with the fish mixture before you top with mash potato. It was nice but I don’t bother with it any more, too much of a good thing – this pie is perfectly good without the eggs.
Wednesday 13 January, 2010 at 10:09 am
Just a small thing Peter, for the flour you add 50g which is 2oz but the recipe says 20z which for some people might look like 20 oz – and that will not make for a good sauce.
Wednesday 13 January, 2010 at 10:59 am
Thanks Laine, fixed that now!
Thursday 14 January, 2010 at 6:57 pm
Thanks @Laine. Leeks are a key ingredient for my fish pie. I often add some celery and frequently frozen prawns as well.