Nursery Fish Pie by Janet Teh

Adapted from Annabel Karmel

Ingredients:

Approx 200g salmon fillet & approx 200g grouper fillet (sek pan/ kerapu), skinned (Note 1)

1 1/2 cups milk 

1 bay leaf (I used 2 but should have put more as the taste is not strong enough)

4 peppercorns (I used around 10)

a sprig of fresh parsley (I didn't have this)

salt & pepper

2 tbsp butter

2 tbsp all-purpose flour

1/3 cup Cheddar cheese, grated

2 tbsp fresh chives, snipped

1/2 tbsp dill, chopped (I didn't have this)

2 tsp lemon juice

1 hard boiled egg, chopped

2/3 cup frozen peas (cooked following box instructions) (Note 2)

1 tomato, chopped (Original recipe didn't have this)

Topping:

600g potatoes (I used Russet, recipe suggested Yukon), peeled and cut into large pieces

2 tbsp butter

2 tbsp milk

Method:

1. Cook the potatoes until soft. Strain, then mash together with the butter and milk.

2. Put the fish in a saucepan with the milk, bay leaf, peppercorns, parsley and seasoning (salt & pepper). Bring to boil and then simmer, uncovered, for about 5 minutes or until the fish is cooked.

3. Lift out the fish, reserving the cooking liquid.
4. Melt the butter in a saucepan and stir in the flour. Cook gently for 1 minute, the whisk in the fish liquid gradually and bring to a boil. Simmer for 2-3 minutes until smooth, stirring continuously (I removed the bay leaves and peppercorn, didn't want my girl to accidentally ate it). 

5. Take off the heat and stir in the grated cheese until melted.

6. Break the fish into chunks and fold in together with the chives, dill, lemon juice, chopped hard boiled egg, tomato and peas. 

7. Place fish in an ovenproof dish and top with the mashed potato. Bake in preheated oven at 180C for 15-20 minutes. (Note 3)

Notes:

1. You can use cod fish, threadfin or any white fish, can use purely salmon or purely white fish, up to your preference. I cut to pieces around 4x3 inches.

2. I used baby peas, so I didn't cook it beforehand. It was cooked after baking. 

3. After it is done, you can put it on the top level and use heat from the top of oven to 'brown' the potatoes.