Captain Cat's Fish Pie
A winter's favorite, and a must have on a dark stormy day.
- Firstly check all your lovely fish for bones before cutting into generous bite size chunks.
- Place the fish into a pan and pour in the milk and bring to a gentle simmer until the fish is cooked through.
- When the fish is cooked remove from pan and pour the milk into a jug to be used later.
- Put the potatoes onto boil and turn your oven on to 180C/ Gas 6.
- Sauce time, so melt your butter in a pan and stir in the flour. Cook for a minute or two on a low heat and then gently pour in a little of the milk and stir to combine.
- Keep adding the milk a little bit at a time and stir until you have lovely smooth sauce. Then add half the grated cheese, salt and pepper and the Captain Cat's Mor seasoning. Check seasoning of sauce and adjust accordingly.
- Once the potato is cooked, drain and season.
- Then mix the fish, pea's and sauce together in an oven proof dish. Top with potato and the remaining cheese and little dusting of Captain Cat's for luck!
- Place the dish into the oven for around 30 minutes.
- Serve hot with a nice local ale. Enjoy!
- 300g Skinless White Fish Fillet (Pollack, Coley etc)
- 200g Skinless smoked haddock
- 200g Skinless Salmon (or Sewin)
- 600ml of full fat milk
- 50g butter
- Handful of garden peas
- 1 tsp of Captain Cat's Mor Seasoning
- 50g Plain flour
- 1kg potato, peeled and cut into chunky pieces
- 100g Cheddar cheese grated
- Salt and Pepper