Fish pie for under £3
This recipe was part of a series of recipes all of which could all be made for around £3. The smoked flavour of the kippers is lovely here, but if you don’t like it double up the pollack (Hugh Fearnley-Whittingstall would probably approve), or substitute with a handful of small frozen prawns. You could also include some parsnips in the mash to smuggle another vegetable in, their sweetness works well here.
Ingredients
- 175 g frozen pollack (2 fillets), defrosted
- 190 g tin of kippers
- 2 medium onions chopped finely
- 1 medium carrot chopped finely
- 1 kg potatoes
- 500 ml milk
- 50 g plain flour
- 50 g butter
- 6.2 oz frozen pollack (2 fillets), defrosted
- 6.7 oz tin of kippers
- 2 medium onions chopped finely
- 1 medium carrot chopped finely
- 2.2 lbs potatoes
- 17.6 fl oz milk
- 1.8 oz plain flour
- 1.8 oz butter
- 6.2 oz frozen pollack (2 fillets), defrosted
- 6.7 oz tin of kippers
- 2 medium onions chopped finely
- 1 medium carrot chopped finely
- 2.2 lbs potatoes
- 2.1 cups milk
- 1.8 oz plain flour
- 1.8 oz butter
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- In a heavy-based saucepan melt the butter over a medium heat and fry the onions and carrot for two minutes or so, until the onion becomes translucent. Heat the oven to 220 degrees.
- While this is happening, get the milk very hot (don't boil it over).
- Stir the flour into the buttery veg, and cook gently for two minutes - it can brown a little but not burn.
- Pour in a little of the hot milk and stir to amalgamate, then more, until all used up. Cook over a very low heat, stirring occasionally, until you have a nice thick white sauce with no taste of flour remaining.
- While the sauce is cooking, boil your peeled and chunked potatoes until cooked through, then drain (reserving a little of the liquid) and mash them. You want nice moist mash, so if they feel too dry, add a little of the potato water back in. Season the mash to taste.
- Pour the sauce into a suitable gratin dish, or an oven-proof casserole, then add the broken up pollack and kippers plus their oil and mix to distribute the fish more-or-less evenly in the sauce.
- Gently spoon the mash on top of the fish and sauce so it doesn't sink in, and spread to cover. Drag the surface of the spuds with a fork to make ridges that will brown nicely in the oven.
- Cook in the oven for 20 - 25 minutes until the top is starting to brown. To save cleaning the oven it's a good idea to have the gratin dish in a big roasting dish, as the sauce can bubble up and spill a little in cooking.
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