Sunday, August 17, 2003


This is for my fellow Desalinhada...a basic fish pie, english style (I'm sure my mother will prob have something to add or correct to this recipe)

You need...
half a kilo of any fish, good firm ones (pescada/whiting, corvina, cherne, salmão/salmon, tamboril/monkfish)
half a litre of milk

a glug of olive oil and a knob of butter
a big leek
a couple of handfuls of mushrooms (very finely chopped if the kids hate them)
a clove of garlic (1 dente)
2 large handfuls of grated cheddar or yellow gouda
1 tablespoon of flour.
1 tablespoon smooth french mustard
salt and pepper

lashings of mashed potato (not puré, all starchy á portuguesa, just mashed á inglesa with butter and a bit of salt)

First, in a shallow pan, bring the milk to a simmer then poach the fish gently in the milk for five or six minutes. take it off the heat, pull out as much of the flesh of the fish as you can and set it on one side. Then strain (and keep) the milk to catch the skin and bones. chuck out the skin and bones. Salvage any more of the flesh from the sieve before you throw it all away!

Then, in a larger pan, start frying the leek (sliced finely) in the oil and butter, then add the garlic and the mushrooms. Once these are lightly cooked, the leeks good and translucent, beat in the tablespoon of flour with a wooden spoon then start pouring in the saved milk, mixing well all the time to prevent lumps. Use up all the milk and then start with some fresh milk, bringing it to the boil, until you have a sauce that gloops and bubbles and plops as it boils (!) but not too thick. (as thick as yoghurt, again!). Take it off the boil, and throw in most of the cheese, all of the mustard and salt and pepper to season it.

Turn on the oven, to about 180ºC. smear a dish with butter, spread out the fish, keeping it in some good large lumps, then pour the sauce over it.
Then start putting the mashed potato on the top, working from the edges toward the middle, (then it doesn't sink while you're doing it). Sprinkle with the rest of the cheese and bake for another 20 to thirty minutes OR make smaller ones and freeze them, then bake them when they come out of the freezer.

Eat with peas, piles of them.


Post a Comment

<< Home