Crusty topped fish pie

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 15
Servings 4
Time 25 min

Ingredients

  • 50
    g
    butter
  • 25
    g
    flour
  • 300
    ml
    milk
  • 125
    ml
    cream
  • 50
    ml
    freshly chopped parsley
  • 15
    ml
    lemon juice
  • 4
    leeks, sliced
  • 1
    yellow or green pepper, sliced
  • 250
    g
    fresh button mushrooms, sliced
  • 400
    g
    hake fillets, cubed
  • 100
    g
    smoked snoek, boned and cubed
  • TOPPING
  • 100
    g
    flour
  • 40
    g
    butter
  • 50
    ml
    finely grated Cheddar cheese
 

Method

1 hour
 
Melt half the butter and stir in the flour. Cook for 1 minute, then add milk gradually, stirring continuously. Cook over medium heat, stirring until thick and smooth. Remove from the heat and stir in cream, parsley and lemon juice. Cool. Heat the remaining butter and sauté leeks, pepper and mushrooms until soft. Place fish in a greased ovenproof dish and sprinkle cooked vegetables over. Cover with sauce. TOPPING Place flour in a bowl and rub in butter with your fingertips. Mix in cheese and sprinkle over fish mixture. Bake in a preheated oven at 190 ºC for 45-50 minutes. Serves 4-6. To freeze: Cool thoroughly then cover, seal well and freeze. Bake from frozen in a preheated oven at 190 ºC for 1 hour.
 

Read more on: fish/seafood
 

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