Milk Link Foodservice - Cheesy Fish Pie

Cheesy Fish Pie

Serves 4

Introduction:

A delicious combination of plump white fish, salmon, prawns and mussels bound in a creamy cheese fish sauce made with mild Cheddar cheese, fish stock and crème fraiche, topped with Red Leicester melt and cheesy layered potatoes.

Cheesy Tip:
Remember not to add more cheese than necessary to the sauce or use stronger cheese as the fish flavour of the sauce must be able to come through.

Preparation tip:
Fish and sauce mix can be made in advance and pre-portioned. or, the sauce can be made and pr-portioned in advance and the pre-portioned fish quantities can be cooked in the sauce to order.

The potato layer should be pre-prepared in advance and individually portioned and wrapped ready for use.

Ingredients:

600ml	Fish Stock (Fresh)
80g	Butter
80g	Plain Flour
6g	English Mustard
80g	Creme Fraiche
400g	White Fish
120g	Salmon
140g	King Prawns (cooked & shelled)
140g	Mussels (cooked & shelled)
270g	Mild Cheddar Cheese
650g	White potatoes (un-prepared)
To Taste	Salt, Pepper, Flat Parsley

Method:

1.	Skin fish fillets and check for pin bone, cut the fish into 20-25mm chunks
2.	Use the fish trimmings to make the fish stock adding onion, water and parsley, bring to the boil and simmer for approx 30mins, cool and strain stock and reserve for the sauce
3.	Grate mild Cheddar cheese
4.	To make fish sauce, melt butter in thick bottomed pan, add flour, mix in and cook on a low heat for approx 2-3 minutes. Add fish stock gradually and stir to a smooth sauce consistency and cook out for 10 mins. Add Cheddar cheese, crème fraiche and salt and pepper
5.	Cook further on a medium heat and return the sauce to a smooth consistency
6.	Add chunks of white fish and salmon to the sauce and carefully stir in to the sauce
7.	Add prawns and mussels to the sauce and carefully stir into the sauce, cook on a low heat for a further 5-8 minutes. (Chill and portion if required later)
8.	Spoon fish pie mix into the centre of the plate creating as much height as possible
9.	Top mix with a portion of browned sliced cheesy potato and garnish with parsley
10.	Peel and blanch potatoes in salted water until just starting to cook, remove from heat and allow to cool
11.	Thinly slice potatoes
12.	Using a shallow baking tray, lightly grease using butter and lay potato slices onto the tray slightly overlapping. Top the potatoes with mild Cheddar cheese and lay further sliced potatoes over the cheese. Season top layer of sliced potatoes with salt and black pepper and finish with more cheese
13.	Bake sliced potatoes in the oven until cheese is melted, remove and cool, cut potato layer when cooled into rounds and wrap in cling film individually and chill
14.	Reheat potato portion through the microwave and finish in the oven before topping the fish mix.