Instead of meat and potatoes, we had fish and potatoes for tonight's dinner. I had some potatoes that needed to be used, some shrimp in the freezer, and was thinking about comfort food. Google was my friend and I found a recipe for fish pie that caught my eye. The recipe was more labor intensive than I thought...used a lot of pans, but it was delicious. Hit the spot.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
 |
| Beginning |
 |
| Middle |
 |
| The End |
Fish Pie
1 lb. salmon
1 lb. cod
15 shrimp
1 c.milk
2 bay leaves
1 t. peppercorns
2 large shallots
2 T. butter
1/4 c. butter
1/4 c. flour
2 T. chopped fresh parsley
2 lbs. potatoes
Peel and chop the potatoes to make mashed potatoes.
Chop and sauté the shallots in the 2 T. butter.
Put the salmon, cod, shrimp, bay leaves, peppercorns, and milk in a pan. Bring to a boil. Simmer for 5 minutes. Remove the fish to a plate.
Pour the milk through a strainer into a 2-cup measuring cup. Remove any skin, bones, and shells from the fish. Flake the salmon and cod, cut the shrimp into bite-sized pieces and place in a greased casserole dish. Gently mix in the sautéed shallots and parsley.
In a small pan, melt the butter. Add the flour and stir well. Cook for 2 minutes, stirring constantly. Gradually add the milk a little at a time. Stir well to keep the mixture smooth. Pour over the fish.
Spoon and spread the mashed potatoes over the fish. Bake at 375 for 25 minutes.
Looks like fun
ReplyDelete