Name: Smoked fish pie with garlic and herb crumbs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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.
Note

Women's Weekly Food