Smoked fish pie with garlic and herb crumbs

ingredients

• Smoked fish pie with garlic and herb crumbs

  • 40 gram butter
  • 1 onion, finely diced
  • 1 teaspoon crushed garlic
  • 1 teaspoon fresh dill, or ½ tsp dried
  • 1/4 cup flour
  • 2 cup hot milk
  • 450 gram smoked fish, tinned or freshly smoked and boned
  • sea salt and cracked pepper
  • 4 eggs
  • 3 slice bread
  • 1 clove garlic
  • 1 tablespoon chopped parsley
  • 2 tablespoon olive oil

method

• Smoked fish pie with garlic and herb crumbs

  • 1

    Heat the butter in a large saucepan and saute the onion, garlic and dill over a medium-low heat for 3-4 minutes until soft and fragrant.

  • 2

    Add the flour and cook for 2 minutes until golden and sandy in texture, then slowly stir in the milk until smooth and creamy. Simmer for 2 minutes.

  • 3

    Flake fish into bite-sized pieces, add to the sauce and season to taste. Meanwhile, boil eggs for about 8 minutes, rinse under cold water, peel and slice.

  • 4

    Place bread, garlic and parsley in a food processor and pulse until you have coarse breadcrumbs, then add oil with motor running.

  • 5

    Divide fish sauce and sliced eggs between 4 freezer and ovenproof dishes (or 1 large dish) and sprinkle with a generous amount of crumbs.

  • 6

    Freeze for later or bake on an oven tray at 180°C for 20-30 minutes until crumbs are golden and sauce is bubbling.

notes

This recipe transforms a tin of smoked fish into a new family favourite in about half an hour. The crumbs make a tasty change from a mashed potato topping. If you like, add a bag of baby spinach leaves to the fish mixture while it’s still hot or serve with a few fresh leaves on the side. To serve from frozen, defrost, then cover and heat for 20-30 minutes.