Good Friday Jersey Fish Pie
Tradition says that fish is the meal of choice on Good Friday so why not have a go at cooking your own fish pie for you and the family.
- 1kg potatoes (floury)
- 100g Jersey Dairy butter
- 350g white fish fillets and /or salmon
- 200g small peeled prawns
- 500g plain flour
- 200ml Jersey Dairy double cream
- 500ml fish stock
- 100ml white wine
- Splash of Jersey Dairy milk
- Small bunch of parsley, separated into leaves and stalk
- Salt and pepper
– Preheat the oven to 180. Peel the potatoes and cut into evenly sized chunks. Put in a large pan, cover with cold water and add a generous pinch of salt. Bring to the boil and simmer for 20 minutes until tender.
– Drain the potatoes and allow to sit in the colander for a few minutes. Mash the potatoes until smooth and beat in 50g of Jersey butter and a splash of Jersey milk. Season well with S&P and set aside.
– Put the fish stock, wine and parsley stalks into a large pan and bring to a simmer. Add the fish and simmer for an additional 5 minutes.
– Lift out the fish with a slotted spoon and remove the skins (if any). Cut into large chunks. Discard the parsley stalks.
– Melt 50g of Jersey butter in a medium pan over a low heat and stir in the flour. Cook, stirring for a couple of minutes and being careful not to let it brown. Gradually stir in the stock. Bring to the boil and simmer for 20 minutes.
– Take the sauce off the heat, stir in the Jersey double cream, parsley leaves and season. Add the fish and prawns and toss to coat.
– Put the seafood and sauce into a baking dish and top with the mashed potato. Bake for 30-35 minutes until the top is golden.
– Serve and enjoy over the Easter weekend.