CANADIAN FISH PIE
INGREDIENTS
Mashed potatoes -
8 to 10 medium yellow fleshed Ontario potatoes, 2 tbsp of butter, 1/2 cup of milk
Fish filling -
10 large BC spot prawns, 8 oz Lake Erie Pickerel, 6 oz of NS cold smoked haddock, 8 OZ of NS haddock 1 onion, 2 celery stalks, 1 cup of whipping cream, 3 tbsp of flour, 1 cup of milk, 1 tbsp of thyme, 1 tsp of nutmeg, 5 whole peppercorns, 4 bay leaves
INSTRUCTIONS
Peel potatoes cover with water and a sprinkle of salt bring to a boil and simmer.
Cut fish into 1 inch pieces, shell spot prawns and devein. Place seafood in bowl and put to the side.
Dice the celery and one half of onion. Coarsely chop the other half of the onion. Take a large nonstick fry pan and place seafood and prawns in frying pan cover the whole surface. Turn burner on to simmer for a few minutes.
Pour 1 cup of milk over fish and add bay leaves, 5 peppercorns, coarsely chopped half onion in.
Simmer for approx 8 minutes (just enough so fish and prawns are beginning to turn opaque) Use a slotted spoon to gather all the fish out of pan and place in a bowl and set to the side. Place frying pan with the leftover liquids to the side.
Get another pan and dot the pan with 1 tablespoon of butter and heat till just till bubbling. Add your diced celery, onion, thyme, and nutmeg. Fry for approx 8 minutes until onion and celery are just translucent but still crunchy. Move pan to the side and bring out the pan with leftover liquids to the front. Take peppercorns and bay leafs out and discard.
In a cup, place 1/3 a cup of cream and 3 tablespoons of flour and whip until smooth. Continue whipping slowly adding the rest of the cup of cream making sure to avoid lumps. When the flour cream mixture is fully combined, bring your leftover liquids to a simmer and whisk slowly adding the flour cream to the mix until sauce is thickened. Then, incorperate the onion and celery back into the sauce and turn off the heat.
After approx. 40 to 50 minutes, the potatoes should be cooked through. Drain your potatoes with a colander. Use a ricer to break down your potatoes, and finish off with potato masher adding remaining 2 tbsp butter and 1/2 cup of milk. Mash till you are satisfied with the fluffy peaks.
Now place all fish in 8 by 8 inch pan and pour sauce generously over fish and prawns. Season with freshly ground pepper over mixture. Now evenly distribute mash potatoes over the fish. Put in oven on 350 for 30 minutes. Open oven and place a few pads of butter on mash potatoes and turn up to 400 to 450 to crisp up the top for 5 to 10 minute or until golden brown.
Turn off your oven and take the pie out, allowing it to rest for 10 minutes. Let this fish pie’s fragrant aroma travel through the house, and enjoy!